How To Fillet Goldeye

Step-by-Step Guide: How to Fillet Goldeye

If you’re an angler who loves to catch and cook your own fish, learning how to fillet a goldeye is a valuable skill to have. Goldeye, also known as herring or mooneye, is a freshwater fish with a rich, flavorful flesh that is perfect for grilling, baking, or pan-frying. Follow these step-by-step instructions to fillet goldeye like a pro.

What You’ll Need:

• Sharp fillet knife
• Cutting board
• Goldeye fish
• Bowl of ice water
• Paper towels

Step 1: Prepare Your Workstation

Start by setting up your cutting board on a clean, flat surface. Make sure your fillet knife is sharp and ready to use. Fill a bowl with ice water to keep the fillets cold and have paper towels handy for cleaning up.

Step 2: Remove the Scales

Using a fish scaler or the back of your knife, remove the scales from the goldeye. Hold the fish under cold running water to help loosen the scales and make the process easier. Rinse the fish well and pat it dry with paper towels.

Step 3: Make the Initial Cut

Lay the goldeye on the cutting board and make a small incision behind the gills to create an entry point for the fillet knife. Be sure to angle the knife towards the head of the fish to maximize the amount of flesh you can harvest.

Step 4: Fillet the Fish

Starting from the incision, run the fillet knife along the backbone of the fish, using smooth and steady strokes. Use your free hand to gently pull the fillet away from the bones as you work your way down the fish. Take your time and follow the natural contours of the fish to get the most meat possible.

Step 5: Remove the Rib Cage

Once you’ve separated the fillet from the backbone, use the tip of your knife to carefully cut around the rib cage and remove it from the fillet. Be sure to discard the rib cage properly.

Step 6: Check for Bones

After filleting, run your fingers along the fillet to check for any remaining bones. Use tweezers or pliers to remove any stray bones you may find.

Step 7: Repeat on the Other Side

Flip the goldeye over and repeat the filleting process on the other side of the fish. Take your time and use smooth, deliberate strokes to ensure you get the most meat possible from the fish.

Step 8: Rinse and Chill the Fillets

Once both sides of the fish have been filleted, rinse the fillets under cold water to remove any stray scales or debris. Pat them dry with paper towels and place them in the bowl of ice water to chill until you’re ready to cook them.

Final Thoughts

Learning how to fillet goldeye takes practice, so don’t be discouraged if your first attempt isn’t perfect. With time and patience, you’ll become more proficient at extracting every bit of delicious meat from this prized freshwater fish. Now that you have your goldeye fillets ready, it’s time to fire up the grill or preheat the oven and prepare a mouthwatering meal that showcases your newfound filleting skills!