Do you know that bass is of two categories largemouth and smallmouth bass? Today in this article Canoe Surfer will help you to fillet your bass with the requisite knowledge of both of its types and the techniques of how to fillet a bass.
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Let’s start our learning by distinguishing between largemouth bass and smallmouth bass
In this article, you will learn:
- Upper jaw extends eye
- Deep notch separating dorsal
- Greenish body with horizontal lines
- Upper jaw levels with an eye
- No break down between dorsal fins
- Brownish body with a vertical line
Largemouth grows bigger and is fun to search for. Whereas smallmouth is acrobatic and puts up a good fight.
Now that you know which bass you are dealing with, we are to the next step how to fillet a largemouth and smallmouth bass.
It’s time to filet your bass with the following easy to do steps
Positioning the knife:
Wear your gloves properly. Hold your fish against the filleting boards, positioning the curve on your knife at the top of the gill plate. Make a cut from top to down and back on a straight line that comes behind the pectoral line. With the required amount of force make the cut in one slice.
DO NOT CUT THE BACKBONE.
Making the cut:
The dorsal fin is your other guide in this step. Insert the knife, perpendicularly to the top of your first cut about an inch. Stay on the same side of the backbone. Slice back to the rare side of the fish down to the rib cage.
Feel the tip of the knife at the outer side of each rib. DO NOT PASS THE KNIFE FROM THE RIBS.
Making the fillet:
Now that a cut has been drawn on one side of the fish it is time for your bass fillet. Continue the cutting carefully and slowly. When cutting the tail be cautious of the remaining half on the other side
DO NOT CUT THE OTHER SIDE WITH THIS ONE.
Removing the fillet:
At this point, you should have the belly or the boneless part of your bass. Carefully lift the fillet off the backbone of your fish using the curve blade on your fillet knife.
Repeat the first three steps on the other side of the fish.
Removing the skin:
Hold the tail with your off-hand and let the flexible blade slide in. Put it between the flesh and the skin and slide it though sharply but with great focus.
Be cautious of the sharp yet flexible knife. Always point it away from yourself.
These are the steps that will help you fillet your bass like an experienced man, you can watch this video to have better clarification.
Wondering what to do with your bass fillet? We are sharing the best ways you can end your hectic day with amazing dinner
- Deep Frying
Roll fillet in cornmeal and put them in an oil pan. In about five minutes they will change color their color to brown. Ta-da its now ready to eat.
- Baked with butter and onion
This one is the simplest recipe of all time. Put the fillet in the baking oven with some butter drops and onions rings on top. 5 minutes and you are done.
- Bass on grill
Preheat grill for some minutes then sprays some oil on it. Once the grill is heated put the fillet on it and let it cook. As the color changes turn the side and let it cook as done before.
Smallmouth bass is used in most of the recipes. It has been seen that the bass carries the tastes of its diet. This is the major reason why largemouth bass is not eaten frequently. Largemouth bass stays near the structure or where they can find a cover. This strongly dominates their taste and