When filleting panfish, take the same approach as you normally would. Just be aware of how close the meat will be to the bones. Depending on how you plan on cooking and eating the fillets, I would consider leaving the skin on. The skin provides extra flavor. And you don't risk losin...
If you do this correctly, there will be no need to make any other clumsy cuts.[3] The first cut is intended to open up the fish and create an entry point that you can then use to strip the fillet. Angle the blade downward to keep the edge as close to the skin as possible. 4...