Just like there’s more than one way to skin a cat, the same holds true for filleting fish. And here at Crestliner, we’re awfully fond of one method in particular. So we thought we’d share this step-by-step approach that’s more like a work of art than anything else. Sure, it takes a bit of practice to master, but once you get it down, you’ll be hard pressed not to thank us. It’s quick. It’s easy. And you won’t trouble over removing those pesky pin bones in larger fish. Which is good. Because if everything’s going according to plan, you’ve definitely got bigger fish to fry.
So here it is in video form, thanks to our friend Paul Prowis of Rapala fame. The first five minutes are exactly what we’re talking about. Take a look. Test it out. And boneless, skinless fillets will be ready for the fryer in no time.