Globetrotter and Crappie

[SaturatedShadow]

Did some fishing on Memorial Day. And brought along the Globetrotter.

I made a fishing rod holder from a forked branch.

Then I tried the Globetrotter on cleaning some crappie.

This is how I clean fish. I don’t consider myself very good at it, so feel free to offer your fish cleaning tips. I use a small knife to separate the meat from the fish. I’ve never been able to do this with a filet knife. I start the cut up next to the spine,

then plunge cut with the knife point to remove the meat. I run the edge right along the rib bones and separate the meat from the carcass.

I cut all the way to the tail.

Then I use a filet knife to cut the meat from the skin.

 

[NCSlice]

Great pics!
Your leaving half of the filet behind. If you gut it, then cut that filet all the way to the belly, you'll have more meat. Just trim the fins off. Some folks like the tail and skin on if you're frying.

I've never done crappy tho so don't take my word for it. More of a salt water guy cept for catfish.

 

[worldwood]

Just picked up a globetrotter at blade and really like it. Great ergos.


A few cats i caught and a couple gar shot (bowfishing) in GA this weekend. Along with the globetrotter and BK20 with 710 sheath. My Bladeshow scores.

Some bream i catch at the creek 12 miles from my house.

Im far from an expert, and everyone has their own methods and preferences, but I fish 2 or 3 times a week and often catch and keep panfish/bream/crappie/sunfish like the ones you are cleaning. Normally i scale them with a spoon, works better than most scalers i have tried, then i cut off the head right up by the gills, trying to keep every bit of meat i can and only removing the head and gills, then i cut the underside down just far enough to pull out the guts.... FINISHED. I keep the fins on, and fry them up. Yummy.

I wouldnt bother filleting smaller fish like these as i feel its wasting too much of the meat, and there is not that much meat per fish as it is, but i understand some people dont like having to deal with the bones. I tell them... MORE FOR ME

 

[J.M. Jarosz]

Didn't get a chance to comment with all the busyness leading up to blade show. Looks like a great time! I've only been out a couple times this spring so far but planning on going for a couple days this week.

I usually clean them as worldwood mentioned, even with the bigger fish, unless of course I'm going to freeze some for later or making a bunch of fish for more people. Sometimes cooking almost the whole fish freaks people out, but I really like it. No wasted meat, and doing the descale and leaving the "skin" gives a nice flavor and some crispy texture.

Thanks for posting, to the both of you! Good stuff 👍


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