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The Right Way To…Clean a Panfish
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4/8/2010
Bluegills, crappies, and several other types of “panfish” are considered favorites by many anglers. The technique illustrated will give you tasty, boneless filets every time with a minimum of waste.
by Chad Mason
1. If the fish is still alive at the time of cleaning, dispatch it quickly and humanely with a sharp whack on the head, or by shoving your knife tip through its brain. The brain is located behind the top of the eye sockets, as shown here. Keep your free hand out of the way, in case your knife blade slips.
2. Make a shallow diagonal cut behind the pectoral fin, angling forward over the head.
3. Using the tip of the knife, make a slit from the end of your previous cut, alongside the dorsal fin, working toward the rear of the fish.
4. When you reach a point directly above the vent (forward edge of the anal fin), push the tip of the knife straight down through the belly.
