Step 3 of 5 · Catch, Keep, and Cook a Panfish
Behind the gill, along the spine, over the ribs
Behind the gill, along the spine, over the ribs — step 3 of 5 in Catch, Keep, and Cook a Panfish. Lay the fish. Cut behind the gill plate to the backbone, turn the knife along the spine toward the tail. Flip. Repeat.
Free fishing tip: Behind the gill, along the spine, over the ribs (step 3 of 5 from "Catch, Keep, and Cook a Panfish").
Lay the fish. Cut behind the gill plate to the backbone, turn the knife along the spine toward the tail. Flip. Repeat. Slide under the rib bones or cut them out. Skin: blade almost flat between skin and meat, pull skin.
Rinse briefly, pat dry. A muddy rinse under a hard tap waterlogs the fillet. Trim dark red meat if it tastes strong to you.
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