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pineview
RockyRaab Offline
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#10
02-21-2013, 11:17 PM
I use a regular fillet knife. Down behind the gills, turn and cut almost to tail, flip fillet meat side up and slide knife against skin. It's one continuous knife move. Takes five to six seconds a side, dink or trophy. You trim the rib bones off the fillets later.
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Messages In This Thread
pineview - by icefishingman - 02-21-2013, 02:33 PM
Re: [icefishingman] pineview - by pookiebar - 02-21-2013, 04:42 PM
Re: [pookiebar] pineview - by icefishingman - 02-25-2013, 03:15 AM
Re: [icefishingman] pineview - by Jazzperch1 - 02-21-2013, 04:45 PM
Re: [Jazzperch1] pineview - by RockyRaab - 02-21-2013, 06:05 PM
Re: [RockyRaab] pineview - by Jazzperch1 - 02-21-2013, 06:14 PM
Re: [Jazzperch1] pineview - by icefishingman - 02-21-2013, 10:40 PM
Re: [RockyRaab] pineview - by isda - 02-21-2013, 09:26 PM
Re: [isda] pineview - by TubeDude - 02-21-2013, 10:04 PM
Re: [TubeDude] pineview - by isda - 02-21-2013, 10:45 PM
Re: [isda] pineview - by RockyRaab - 02-21-2013, 11:17 PM
Re: [isda] pineview - by TubeDude - 02-21-2013, 11:35 PM

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