How To Fillet A Rock Bass

Step-by-Step Guide on How to Fillet a Rock Bass

Rock bass, also known as goggle-eye, are a popular catch for many anglers. They are not only fun to catch but also delicious to eat. If you’ve recently caught a rock bass and want to prepare it for a tasty meal, filleting is the way to go. Here’s a step-by-step guide on how to fillet a rock bass:

Step 1: Gather the Necessary Tools

Before you begin the filleting process, make sure you have all the necessary tools on hand. You will need a sharp fillet knife, a cutting board, and a pair of pliers to help remove the scales.

Step 2: Prepare the Rock Bass

Start by rinsing the rock bass under cold water to remove any debris or slime. Place it on the cutting board and use the pliers to remove the scales by scraping from the tail towards the head. This will make the filleting process much easier.

Step 3: Make the Initial Cut

With the rock bass scaled, it’s time to make the initial cut. Lay the fish on its side and make a deep cut behind the gills and pectoral fin, angling the knife towards the head. Be careful to not cut through the spine.

Step 4: Remove the Fillet

Starting from the head, run the fillet knife along the backbone towards the tail, using smooth and steady strokes. As you do this, gently lift the fillet to separate it from the ribcage. Once the fillet is completely removed, flip the fish over and repeat the process to remove the second fillet.

Step 5: Remove the Skin

With the fillets removed, it’s time to remove the skin. Lay the fillet skin-side down on the cutting board and make a small cut between the meat and the skin at the tail end. Hold the skin firmly and slide the knife back and forth to separate the skin from the meat. Repeat this process for the other fillet.

Step 6: Check for Bones

After removing the skin, carefully run your fingers along the fillets to check for any remaining bones. Use a pair of clean tweezers or pliers to remove any bones that you find.

Step 7: Rinse and Store the Fillets

Once the fillets are bone-free, give them a final rinse under cold water to remove any remaining scales or debris. Pat them dry with a paper towel and they are ready to be cooked or stored for later use.

With these simple steps, you can successfully fillet a rock bass and enjoy a delicious meal. Whether you pan-fry, bake, or grill the fillets, you’ll appreciate the fresh taste of your catch.

Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t flawless. With time and experience, you’ll become a pro at filleting rock bass!