How to Fillet Crappie

[@bouncerslabrealnature9143]

Not the best way to clean crappie but the finished product is fantastic. The best way is..... purchase a 6 pack of your buddies favorite brew.... get him to show you how he cleans crappie while drinking a beer and bullshitting... soon enough he'll get them done. Pro cleaning easy.

[@laurasonger3546]

I'm 10 years old and we caught 30 crappie last night and this will be my first time to fillet one

[@kensmith9334]

Always good to have a refresher course!! :) Great job!

[@thomasunknown9408]

If you fillet UNDER the ribcage you come out with some thin meat on the other side of the ribs that fries up crispy delicious!

[@bradcurtis9562]

Great videos. Very helpful. Please do a cooking video.

[@redrel21]

Very nice job. Im curious how big were the crappie?? I have been catching them regularly but I seem to get barely any meat just ribs with my fillets.

[@davidbardell6421]

I have done that too. I gotta to love it. Thumb up Sometime I using machine knife to cut fast if I have over 50 crappies (friends don't want to keep and give it to me) I've to taking it with me cuz its always healthy fishes. put it in freeze for back up. I don't eat GMO Meat or Salmon.

[@antwanadams2506]

NICE CATCH AND THANKS FOR THE TIPS.

[@kenlynn340]

Probably the best way I've seen yet to clean crappie but why why why do people insist on tossing their skinned fillet into the gunk and slime on the cleaning board? Why not put it onto a clean paper or china plate? Regardless, thanks for the video.

[@texasfishingonline]

Good point. I rinse my fillets after, but I am more careful about it now. I keep a bowl next to me for the fillets

[@partner348]

Another way; To get more meat out of your catch, flip the filet over and run your knife down on the right side of that vague red line that represents the center of the back bone til you hit the rib cage, turn your knife "to the right" like you did on your first cut, and filet the meat off the ribs the same way you did off the backbone, then run your knife down the left side of the red line and pull that thin slice of meat away to remove those tiny vertical bones that run perpendicular to the backbone. With a little practice, you'll finish up w/ one piece of meat. This is especially productive the bigger the fish is, but I've watched people at the cleaning station do it the way you're doing it no matter what size or what fish they're cleaning. If you try to instruct them they give you "the look" (the same look you are prob giving me now) because they're too proud to be instructed. But if i just do it while they're watching me, they're still usually too proud to learn something new in front of me and adjust, but I notice that they have often made the adjustment the next time I see them at the table. Also, The Black and Decker elec knife from Walmart fits the hand like a knife , and has a finger trigger, rather than a thumb trigger, which makes it less unwieldy to handle, and costs $12 and I prefer it over the specific purpose $50 ones, which I have used and do not prefer.

[@deborahndina]

Very good. thank you for showing.

[@JerrySegraves]

Why you cutting fillet from body? Skin it while it's still attached!

[@NearlyNativeNursery]

Thanks for the quicker method. Great way to save some time. KZbin University:)

[@bdgaming5363]

The second way you did it you dont cut through the ribs you follow it all the way to the end

[@faithm.173]

how do you dispatch a crappie? i throw mine in my ice chest full of ice...

[@lilufoo]

Wasted a lot off meat along the belly and rib cage I run the knife along the rib cage instead gets the malt amount of meat

[@codywittwer8246]

Just cut over the ribs

[@brandondevries31]

I do that with bluegill and when you cut the ribs off you are cutting off a good amount of meat and I'm 13 I know what I'm doing

[@MorleyRobertson1975]

Hate to break it to you, but your knife's still dull, dude. You should not have to saw through the fish like that. Use a whetstone until the edge of your knife turns over and feels like a piece of wire, then hone it on a steel until it cuts through a sheet of paper using only the weight of the blade.

[@dkstacker]

Why can't you just fry it whole and eat around the bones? What a waste! I don't ever fillets my fish.

[@garrettlauzon1656]

kd2man not everyone likes to pick bones out of fish