Panfish aka: bluegills, sunfish, crappies, bream, perch, shell crackers, pumpkinseeds, slabs and even smaller walleyes are called "pan" fish for a reason. Properly filleted and fried, they eat s-o-o-o-o-o good! Here's a simple filleting technique for slabs, sunnies, perch, bass or anything else. It's fast, easy, and clean up is a cinch. That way you get to the eating all the sooner!
Fish Fillet Equipment:
|The Bass Pro Shops Deluxe Fillet Kit contains 3 razor-sharp fillet knives in different blade lengths.|
1.Fillet Knife — must have a flexible blade that will hold its edge. Grip of hard material such as wood, plastic, etc. is desirable as it provides the best feel. Some filleting techniques especially require "feel" which soft grips inhibit. Shorter blades are also more sensitive, but for filleting fish it's better to have a blade that’s too long rather than too short; 8- to 10-inch blades are most common.
2. Filleting Glove — the same kind of fillet glove used in commercial meat processing prevents nicks and cuts to the off hand and enhances grip on slippery fish and fillets.
3. Cutting Board — the bigger the fillet board the better. Surface should be smooth to allow for easiest skinning and cleaning.
4. Vacuum Sealer — for any fillets you’re not going to cook and eat immediately, vacuum sealing is by far the best way to preserve quality in the freezer for the longest time.
5. Trash Receptacle — for entrails.
Check out the fishing tips and find more information about panfish, bass, perch and crappie fishing at Bass Pro 1Source.
Click here to see a larger view of the panfish fillet guide or print out the How to fillet panfish, bass, perch & crappie graphic here.