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1. To start a fi llet, cut diagonally from the top of the back to the belly, behind the pectoral and pelvic fi ns; do not cut the backbone. 2. Next, cut along the backbone on one side of the dorsal fi n. Slice at an angle without cutting the rib cage to a point just behind the anal opening. 3. Then slice along the edge of the anal fi n with the blade fl at against the backbone. Continue to slice to the tail. 4. Now lay the free meat back carefully and cut it away from the rib cage. Cut through the skin to free the fi llet. Turn the fi sh over and repeat. FILLETING The word fi llet (or fi let) comes from the French, meaning a slice of boneless meat or fi sh. To fi llet a fi sh is to remove the fl esh from the carcass and skin with as little of the bones left as possible. A fi sh fi llet is perfect for frying, baking or sautéing and can be consumed with little bother from bones. Any species of fi sh can be fi lleted, but some fi sh species allow for better fi llets due to their bone structure. Bass, bluegill (and other sunfi sh), walleye, yellow perch, white bass and catfi sh make good fi llets. Carp, suckers and northern pike have numerous and large interstitial bones located in the muscle (Y-bones) that are bothersome and dangerous when the fi sh are fi lleted. There are other fi lleting or special cleaning methods that are better suited for these fi sh. Through experience you will learn the worthwhile size of the fi sh you catch and keep. Generally, an eight inch panfi sh (e.g. the size of the bluegill above), twelve inch channel catfi sh, and fi fteen inch walleye or bass (inland-water minimum legal size) will yield an acceptable sized fi let. 5. Lay the fi llet skin down on a fl at surface. Hold the tail and cut through the meat down to, but not through, the skin. Rotate the knife blade so it is at an angle away from the tail. Pull on the skin and use the knife in a cutting motion. Don't try to slice the meat off, rather scrape it off with the blade and the pulling motion. FILLETING PHOTOS BY LARRY PAPE 39 CHAPTER 7 ● FISH CLEANING AND PREPARATION