Panfish are fun to catch, but can be a mess to clean. Here is a five-step, simple cleaning method for your slabs, bluegills, bass and more. Necessary tools include a fillet knife (electric or fixed-blade); a cutting board (plastic and glass reduce bacteria); a spoon or scaling tool (assuming that you're pan-dressing the fish); and some newspaper or a bucket for disposal of waste parts. Plus, we've included five easy panfish recipes you should try. Outdoor Life Online Editor
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Turn the knife blade toward the tail and continue cutting, staying on top of the back and belly fins. You'll feel resistance as you cut through the rib cage, but be careful not to cut into the backbone. It's better to cut too shallow than to cut too deep. Continue your cut toward the tail, until you have almost, but not quite, cut the scaly fillet off. Outdoor Life Online EditorWith the fillet barely attached to the tail, flip it away from the fish. Position your knife on the narrow portion of the fillet; while holding the fish, slice between the meat and skin to remove the fillet. To obtain the most meat, cut very close to the skin. When the fillet is removed, place it, with rib cage still attached, on a sheet of waxed paper. Flip the fish over and fillet the other side. Outdoor Life Online EditorTake each fillet and carefully cut out the rib cage with the tip of your knife. To keep the most meat, angle your knife and slice close to the ribs. Outdoor Life Online EditorAfter you rinse the fillets, they're ready to cook or store. Now, check out five great panfish recipes here. Outdoor Life Online EditorAfter you rinse the fillets, they're ready to cook or store. Now, check out five great panfish recipes here. Outdoor Life Online Editor
Panfish are fun to catch, but can be a mess to clean. Here is a five-step, simple cleaning method for your slabs, bluegills, bass and more.
