Try this, you won't be sorry. Lay the pickerel on it's stomach and make a cut just behind the head down to the backbone, then turn the knife and slide it back along the top of the backbone all the way to the dorsal fin. Then cut up to remove the backstrap that will be about 1" wide, 1"thick, and about 10"-14" long. I usually rip the skin off but it's not bad with the skin either. I then cut this strip up into half a dozen 2" chunks, perfect for breading and deep frying. There are no bones above the spine and no scales on the skin. This has become our favorite tasting fish fry. I like that this gives the kids something to target that keeps them usually very busy, they love to contribute to the days fish fry, and also feed the eagles with the boney part of the pickerel.
