Ever fillet a mess of panfish and end up an hour later with nothing more than a meager handful of meat? Create sweet and sizable fillets quickly with this simple technique.
1. Scale the fish. This preserves meat, is faster than skinning later, and improves taste because the skin is full of flavor.
2. As you fillet, concentrate your cut behind the head, above the ribs, and on the meat behind the rib cage. Slice all the way along the back of the rib cage to the anal fin and then out along the tail.
3. To finish the fillet, glide your blade over the rib cage and down to the belly, grabbing all the meat you can.