Learning How to Clean a Burbot

[@FishingWithBottles]

You had the right idea rolling the pliers. I usually do an incision the length of the dorsal fin as well. They are so delicious. How's the ice out your way? Thinking of making a trip to the usual lakes, but not sure if it's worth it.

[@FougereFamilyAdventures]

I've seen someone else do an incision on the dorsal fin as well. I might have to try that. I've also seen a few different ways that I plan to try. It worked, but I'll be refining my process and making another video once I learn a few more things. The ice this way was 6 to 8 inches in places and 4 to 6 inches of water ontop of the ice with slush. Definitely less than ideal conditions and it's supposed to be really warm this week.

[@FishingWithBottles]

@@FougereFamilyAdventures thanks. That's what I was afraid of

[@fishinthenorth]

You should check out Hunt Fish Manitoba's burbot video for a couple of tips to make the skinning a lot easier

[@FougereFamilyAdventures]

Yes, I like the way he does it and will be trying that when I get a chance to get out there. I'm excited to try my new skinning pliers as well.

[@MarkSc1]

Might not be fast But we'll done For a left hander!!

[@FougereFamilyAdventures]

Speed and perfection will come with time. It was also a tough angle because Sarah was trying to film a I was trying to stay out of the way of the camera. Tight spaces sometimes in a fish cleaning station.

[@reel-canadian2700]

Don't you eat the cheek meat?

[@FougereFamilyAdventures]

Haven't tried. I did not know you could get some out of there. Will check next time I keep one.