Thanks!

Thanks so much!

Yes. They are awesome for getting through a bunch of fish quickly. Tight lines!

Nice! You’ll like it.

You bet!

Thanks!

Thanks so much!

I never remove the small bones. When frying in oil, they will cook soft. And you won't be able to taste any difference. But very good video.

Thanks so much!

You bet! Glad you found it helpful.

Haha. Better go find some!

Nice! I’ve filleted thousands myself. Everything from amberjack to brown trout to bullheads to barracuda and northern pike! You name it!

Thank you!

Nice. Good luck!

The fam loves fish fillets!

Thanks!

Thanks!

Thanks!

Thanks. 🤤 love em!

Awesome! You’ll enjoy it.

👍

Thanks!

Me too!

They make great stuff!

😮

Thanks much!

Tasty!

if you know how how to use a knife a 5$ pocket would work well !!! we are all not all millionaires!!!!

Yep!

“Work well” is a stretch and 59.99 for a good, comfortable knife that will last for many years is hardly “millionaire” territory. 😆

I’ve had some great shore lunches over the years. You are right about bacon grease and an open fire. Doesn’t get any better!

I agree. The best way to not waste any meat is to scale then and cook them whole. I happen to have a video on that too! kzfaq.info/get/bejne/hZ2JnceGrd3LcqM.html

Thanks! The scissors are Klauss shears. Here’s a link: www.zoro.com/clauss-multipurpose-shears-straight-7-34-in-l-11113/i/G5306226/?gclid=EAIaIQobChMI-7i94NXS_wIVwmxvBB1MZAynEAQYASABEgJCYPD_BwE

Thanks so much! I’ll have to give that a try and see how it pans out.

Thank you.

It’s a good option!

🙏

Thanks!

It might look like I am cutting toward myself but I’m really not. I’ve filleted thousands of fish and never gotten more than a scratch. (Usually from the dang spines on panfish, not the knife. 😆)

I much prefer to bleed them and ice them. That’s not to say you have to, but I get a much cleaner finished product that way.

you can toss crappie straight on ice or ill just keep them in a fishbasket if i want them really fresh.

Haha. Yep. The water trick is pretty slick. And yes, East of us they still have a Hodag problem. 😂

@@calebwistad, Hey man, I can hardly believe I remembered the Hodags. I’ve written and published lots of short stories while in Hawaii and most were about things in recent memory so my mind didn’t have to dig very far. But some that I’ve written from childhood days in Chicago and Wisconsin, I revert back to the place and time, and my memory comes up with things I normally wouldn’t remember. Filed away in some deep crevice of my brain, was the Hodag. I thought for a few minutes, “What the hell did the Wisconsinites call that thing?…A Hodag? That sounds right…” Then I remembered the bar where our parents took us called the “Hodag Hole”. Lots of captured and mounted Hodags decorated the walls of the bar. I must have been 10 years old and I knew this taxidermy mix of animals was a fake but my younger sister was really scared of them. I tried to show her that this thing can’t exist, but she wasn’t buying it. I don’t remember exactly what it looked like but it could obviously run, swim, and fly, had huge fangs, so not something to tangle with in the north woods for sure. Just one of those old memories from childhood that popped up and I wondered if the Wisconsinites still do that sort of thing. (I wouldn’t put it passed them), Wisconsinites are funny as hell. Thanks again for helping me dredge up memories I’d long forgotten and strangely cherish.

I have never noticed a difference in the flavor personally. And thanks! The link to the fillet claw should be in the description.

So the mister twister blades fit the bubba attachment?

@@calebwistad Yes they do! I do the same thing with mine.

That’s very true!

These were roughly 12” crappies. Keep practicing and you’ll get it!

@@calebwistad gotcha, will do. thanks a lot!!

When I hack a fish I blame it on a bad/dull knife

@@asphaltspecialties nah, i just dont fillet many fish. but ill keep that 1 in mind. lol

Practice makes perfect

I believe I left a link for their website in the video description.

It depends on the size of the fish and the cooking method. If they are smaller panfish, say 8” bluegills and you are frying them, you likely won’t notice the pin bones. If you are baking some larger perch or crappies, you will know they are there.

Lol. Maybe you will find some big ones some time!

Sure does!

Here is a video that details exactly how I do it.

kzfaq.info/get/bejne/gJxha7SiqL3cYWg.htmlsi=Ck3tYDneaY97EWit

Not quite. Still good but not as firm.

Check out some of the other videos on my channel!

It’s the Filet Claw. Link is in the description.

Just pan fry or deep fry it!

@@calebwistad can you still bread it with the skin on? Forgive my ignorance!

👍 you bet!

Yes. Nice. Pretty much interchangeable!

That’s definitely one of the big ideas behind it. Do you prefer the taste of un-bled fillets? Just curious why you disagree in general.

I do prefer the taste, I do however let my fillets sit in water overnight

I'd just rather wait and soak out my fillets overnight

Yes I actually have a whole video on de-sliming fish!

Thanks.

I detail it in this video: kzfaq.info/get/bejne/gJxha7SiqL3cYWg.html

I do have a video on how to do that method with bluegills. Never tried it with crappies though. I bet it’s just as good!

If I leave the skin on then yes.

What attachment do you use?

Wow! How does the tumbler work?

@@calebwistad google tumbler drum fish scaler. I scale 25 at a time takes 20 minutes. Then when scaling the next 25 I filet the 1st 25. Cleaned and scaled 50 last night to about 45 minutes total.

It’s not the cheapest of electric knives but it’s been excellent for me so far.

I’ll have to look into that.

Definitely a good option at times!

I’ve heard that works. Never tried it.

Good tip!

Man, I’ll have to try that!

Give it a try, would like to see you do a video if you like it

nope easiest way is drag them behind the boat in a laundry bag on way to the landing . will not be one scale left

​@@Suckmyjagon lol no way

@@kratom_connoisseur yerp did it on accident once i do it every time now . when you get to landing they just need gutting all scales gone one them laundry bags like a net works great . its just like a pressure washer

True. Might be different for different people though.

Practice practice practice! I’ve filleted thousands of fish and I do it every single week.

I’m sure you can! I can buy a lot of really nice, sharp hand saws for the price of a power saw too. 😂 I’m not saying electric fillet knives are for everyone. What I am saying is that, if you want one, this one has knocked it out of the park for me so far. BTW, I am not sponsored by Bubba, I just happen to really like their products.

I agree that I could have gotten a bit more off the belly. I know some people really like the thin belly meat but personally, I’m not a huge fan. When you fry it it gets a bit over cooked because it’s so thin. Some people love it, some don’t! Either way, you are correct, I could have been a bit more careful around the ribs and belly.

Feel along that middle part with your finger on a bigger panfish and you will feel them!

I have some that I use on trout. Never tried them on panfish though!

I want to throw up.

Apparently not. Out of 300k odd views nobody else seems to have such a raw and nauseous reaction to this video for some reason.

How do you prepare them?

Usually. Always need a disclaimer. 😆

Sorry, this video does not contain any information on the difficulty level of filleting crappies. If you want the answer to your question you may have to look elsewhere… My guess is that you won’t have to look far to find some videos that make it look very, very hard.

The tail.

Never tried it. How do you cook it?

I didn’t find any when I ate them. Maybe I missed a couple in the video and cleaned them up later. That’s possible.

Everyone has their favorite. I also did a video on cooking panfish whole as you describe.

Well, to each his own. Neither is right or wrong in my opinion. I know that in 99% of restaurants they will serve you boneless fillets. Almost NOBODY cooks panfish whole here in the Midwest. I have done it myself though, and I actually have another video about how to cook panfish whole that would probably be more your style.

Oh, and by the way, there are no regulations about how efficient you have to be when butchering a deer either so I’m pretty sure you wouldn’t get “arrested” for missing some useable meat on a carcass either. 😆 Not that I recommend or or even excuse wasting meat, but just pointing out that that’s a bit of an exaggeration to assert that it’s illegal.

Thank goodness. I’m not that smart!

Didn't mean it like that I do apologize for being arrogant sounding it's just not a hard thing to do

Welllllll…… I’ve been doing this a while myself. I’ve done it both ways and seen the difference, plus it’s how they do it in commercial fishing. I guess if you’ve never bled a fish a single time in 78 years though, why start now?

😂 I’ll have to try that.

Definitely in the works so stay tuned!

I happen to have a video on that method as well. To each his own right? kzfaq.info/get/bejne/hZ2JnceGrd3LcqM.html

You can! I show how to fillet them with the skin on in method #3 in this video. You can also gut them and scale them and cook them whole like I do in this video: kzfaq.info/get/bejne/hZ2JnceGrd3LcqM.html

Well, primarily because I’m about 1500 miles from the nearest marlin. 😂

@@calebwistad So? I hunt and if I'm hundreds of miles away from the nearest Elk I dont all of a sudden go around shooting mice lol🙄

😆 I am a multi species angler and have a blast catching all kinds of different fish from 8” brook trout to 8’ bull sharks. They are all fun to me in their own way. But hey, if you only enjoy catching fish based off their size, I’d stick to marlin and mahi if I were you.

@@calebwistad Good answer to a guy being an azzhole. I am your newest subscriber. I live in Canada and only fish the premium fish when i spend winter in Los cabos 3 months every winter. But in the meantime I fish freshwater for perch walleye and pike. I get it. Sorry for being a bit of a dick. Fishing is fishing no matter the species. Peace.