In this hands-on tutorial, Ryan DeChaine demonstrates two essential techniques for cleaning bluegill using both a fixed-blade fillet knife and a modern electric fillet knife. Whether you’re new to cleaning panfish or looking to improve your filleting skills, this guide walks you step-by-step through the entire filleting process.
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Essential Tools for Filleting Bluegill
DeChaine begins by highlighting the best tools for the job. He compares various knife sizes, from compact 4-inch blades to larger 9-inch models. For bluegill, a 6-inch blade is ideal. He also shares why lithium-ion-powered electric fillet knives are becoming the go-to for speed and efficiency, especially when processing a larger catch.
Step-By-Step: Fixed-Blade Fillet Technique
The fixed-blade method is one of the more traditional ways to go about cleaning fish. DeChaine explains how to make initial cuts along the dorsal side, how to angle the blade to preserve meat, and how to feel the bone structure to guide precise cuts. The goal is a clean fillet with minimal waste and no bones.
Using an Electric FIllet Knife for Speed
DeChaine demonstrates how to use an electric fillet knife for faster results. He highlights light pressure techniques to avoid cutting through bones and how to manage tough-scaled fish like yellow perch. Even with electric tools, he emphasizes attention to detail to reduce waste and maintain clean fillets.
Cleaning & Storage Tips
After filleting, DeChaine places the bluegill fillets in a cold water bath to rinse off scales and blood. He recommends adding ice to firm up the fillets before freezing or cooking. This extra step improves texture and shelf life.
