Author Topic: removing rib cage from filets (Read 11807 times)

ripndalips · « **on:** Jan 29, 2008, 01:24 PM »

Hi I have a bowl of fresh perch filets but I dont know how to remove the bones w/o ruining the filet. any help and or pics would be appreciated. Thanks

Wellsy · « **Reply #1 on:** Jan 29, 2008, 01:26 PM »

here you go...

http://www.nodakoutdoors.com/fishcleaning.php

USMC130FE · « **Reply #2 on:** Jan 31, 2008, 07:00 AM »

http://www.nodakoutdoors.com/fishcleaning.php

SPARKYICE · « **Reply #3 on:** Jan 31, 2008, 07:07 AM »

wish i had pics, but i have a better way
from the inside, cut through just above the ribs.
flip it over, and starting from the rear, just below your first cut, run your knife between the ribs and the meat, fileting out the ribs.
when you're done, it looks kind of like a pair of pants.

percheyes42 · « **Reply #4 on:** Jan 31, 2008, 10:57 AM »

Quote from: SPARKYICE on Jan 31, 2008, 07:07 AM

wish i had pics, but i have a better way
from the inside, cut through just above the ribs.
flip it over, and starting from the rear, just below your first cut, run your knife between the ribs and the meat, fileting out the ribs.
when you're done, it looks kind of like a pair of pants.

Exactly the way I just taught myself to do it. I always fillet the rib cage on walleyes and figured I should be able to do it with perch. With a little trial and error I figured it out. It's like adding half again to your catch.

ripndalips · « **Reply #5 on:** Jan 31, 2008, 12:26 PM »

Thanks I will have to try that next time. I cooked these ones with the bones in. Not to hard to pick the bone out.

fiesty · « **Reply #6 on:** Feb 01, 2008, 07:53 PM »

have your wife clean em....

panfishman13 · « **Reply #7 on:** Feb 16, 2008, 10:15 PM »

i just cut 'em out after the fillet is off the skin $:-\$ around here they don't get much meat by the ribs anyway. plus it makes them into fish stick shapes!

troutaddict33 · « **Reply #8 on:** Feb 27, 2008, 10:06 AM »

I do the "pants method" too... if you catch enough it's worth doin u get a decent amount of extra meat

Lobes · « **Reply #9 on:** Mar 08, 2008, 08:54 AM »

Quote from: fiesty on Feb 01, 2008, 07:53 PM

have your wife clean em....

Yeah, let's do that! And then when she's done just tell her to shut up and lay down! (Just make sure you've made out your last will and testament. And that you've said your final goodbye's to all your friends because you probably won't be around much longer!)

NBG

powderburns · « **Reply #10 on:** Mar 08, 2008, 06:03 PM »

I always remove the ribs when i clean then up but if you find your losing too much meat just leave them in until there cooked then pull them out.

hamlin big daddy · « **Reply #11 on:** Mar 09, 2008, 03:33 PM »

Not enough to worry about on the ribs. Just angle in when cutting the rib cage out. Practice makes perfect. Found cheap electric bread knife works the best for filleting as the blade is flexible. 9" blade is best in my opinion. Key is not to cut through the backbone when removing the fillet as you got your work cut out for you if you do.

rgfixit · « **Reply #12 on:** Mar 09, 2008, 03:47 PM »

Hamlin is correct,
I have used up a few of the "Electric Fillet Knives". The $16.00 Hamilton Beach from Target has outlasted them all.

I remove the fillet, ribcage and all, from the skin. I then use a fork and the electric knife to remove the ribcage. I hold the fillet in place by inserting the fork next to the ribcage pressing through the fillet to the cutting board. I then run the knife blade along the fork and "scoop" out the ribcage. It's very quick.

RG

biggeorge50 · « **Reply #13 on:** Mar 09, 2008, 07:20 PM »

If you cut through the backbone, and who doesn't, stop immediately and filet it from the tail up. Works good for me.

hamlin big daddy · « **Reply #14 on:** Mar 10, 2008, 03:55 AM »

You got it.

vermonner · « **Reply #15 on:** Feb 10, 2010, 07:54 AM »

Thanks for posting on this guys. I just filleted my first few perch this past weekend (actually, first fish I've ever filleted) and it seeemed straightforward enough but this helps. I used to always "shuck" 'em like this

troutaddict33 · « **Reply #16 on:** Feb 10, 2010, 12:13 PM »

wow that would be a pain in the balls to eat them like that... glad you figured out the filleting

vermonner · « **Reply #17 on:** Feb 10, 2010, 01:16 PM »

Quote from: troutaddict33 on Feb 10, 2010, 12:13 PM

wow that would be a pain in the balls to eat them like that... glad you figured out the filleting

they "peel" pretty easily, but you have to make sure they're cooked enough to fall off the bone. It's not a big deal if it's the way you grew up eating 'em and don't know any other way. I think the amount of meat I got from filleting was about the same, but definitely better not worrying about bones

silvercliff_46 · « **Reply #18 on:** Feb 15, 2010, 07:51 PM »

8-9 inch perch are pretty good around here, so I scale, then fillet them leaving the skin on. The wife and I do our other pan fish the same way.

What ever works the best for you.

eyefishermandt · « **Reply #19 on:** Feb 16, 2010, 05:41 PM »

and i hope you guys dont throw them zipper bones away(the part where the fish is connected to the backbone aka pinbones) do ya??? there is alot of meat on there that can be cooked,ground up and made into fish cakes very good and dont even know the bones were ever in there... try it sometime guys let me know what ya think EYEFISHERMAN D.T.

silvercliff_46 · « **Reply #20 on:** Feb 16, 2010, 06:13 PM »

Quote from: eyefishermandt on Feb 16, 2010, 05:41 PM

and i hope you guys dont throw them zipper bones away(the part where the fish is connected to the backbone aka pinbones) do ya??? there is alot of meat on there that can be cooked,ground up and made into fish cakes very good and dont even know the bones were ever in there... try it sometime guys let me know what ya think EYEFISHERMAN D.T.

If nothing else a great fish stock for chowder or ?

eyefishermandt · « **Reply #21 on:** Feb 16, 2010, 06:34 PM »

very good idea also, but thats what i use all my shrimp,lobster and crab shells for,much better stock than a bunch of bones

EYEFISHERMAN D.T.

silvercliff_46 · « **Reply #22 on:** Feb 16, 2010, 06:49 PM »

Hard to catch those in Wisconsin though

eyefishermandt · « **Reply #23 on:** Feb 16, 2010, 07:12 PM »

yup i dont catch them here in pa either!!! but the market still has them all year!!

lol EYEFISHERMAN D.T.

silvercliff_46 · « **Reply #24 on:** Feb 17, 2010, 10:29 AM »

Quote from: eyefishermandt on Feb 16, 2010, 07:12 PM

yup i dont catch them here in pa either!!! but the market still has them all year!! lol EYEFISHERMAN D.T.

That's true, but they make you pay BEFORE they let you leave.

fishermanna82 · « **Reply #25 on:** Dec 14, 2010, 08:31 PM »

just rip them off.

gooseblaster49707 · « **Reply #26 on:** Feb 11, 2011, 05:56 PM »

perch, bluegill, bass, walleye etc all are filleted the same way.
.
cut down to the backbone starting at the head.
.
flip the knife over and go back to the tail. leave the skin attached to the backbone.
.
flip the fillet over and remove the skin. the skin stays attached to the backbone.
.
repeat other side.
.
lay the fillet on the cutting board, tail to you. cut straight down at the top of the ribs. when you get to the bottom of the ribs (vent) make a slight twist of the knife and you'll have a J shaped fillet on one side and the ribs on the other.
.
if the fish is big enough, flip over the rib section, bone down. tail toward you again.
.
feel the pin bones at the top of the ribs. run your knife straight down the edge of them to the ribs.
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roll your knife and remove the ''little fillet'' toward the belly.
.
if you are doing walleye, don't forget to cut out the cheeks. save them up in a container in the freezer. when you have a bunch, make yourself some poormans scallops.

BadFishMI · « **Reply #27 on:** Feb 11, 2011, 10:24 PM »

littlehead · « **Reply #28 on:** Feb 16, 2011, 10:31 AM »

i always leave the belly wont eat that that has the highest amount of contaminents thats the fatty part

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Author Topic: removing rib cage from filets (Read 11807 times)