Boneless bass fillet tip. The final cut.

keithdog · 10-10-11, 07:02 PM

With all the newer members we have now I thought this might prove helpfull. It might be an eye opener for some old timers too. Not going to cover the entire process of filleting a bass. That is easy enough to find on Youtube and most folks who fish already know the basic cuts. Once the fillet is removed from the fish and the skin removed, cut out the rib cage. This is where many fisherman end the filleting process. But what you end up with is a bass fillet that still has those small annoying pesky bones you remove while you eat. Here is the answer to that problem. The final cut. If you look at the photo, you will see where a sliver of flesh has been removed from the center of the fillet. Starting at the neck end of the fillet, the fat section, make a cut just slightly above the center of the fillet, half the length to the tail. You should be able to feel the edge of the bones your removing. Then another cut slightly below and parallel to the first cut and remove that strip of meat. That is where those small bones are contained. For the purpose of making it easier to see the cut, I have spread the cut apart. It looks like more meat has been removed than actually has been. You loose very little meat and end up with a boneless fillet. Now prepare and make way for the feast.

oglejust · 10-10-11, 10:52 PM

cool, but im having a problem finding the neck on my bass

ive actually only cooked up 1 bass.. did it just like a blue gill but did find a couple bones, this must have been what i needed to do. thanks for sharing

Bassboss · 10-10-11, 11:01 PM

Good stuff keith, never knew that... enjoy!

Dogmatic · 10-11-11, 06:33 PM

Those "pesky bones" are called pin bones, and although the cut is the easiest way to remove them, the accepted way of removing them in my industry, so as to maximize the fillet, is to use a pair of pliers, or "pin bone" tweezers, to pull them out. It's not that hard and there really shouldn't be too many.

My favorite pair(although a little pricey, they're the best).

Embrey · 10-11-11, 09:30 PM

hmmm...cant say ive ever had any bones in a bass filet yet.

DVT Mike · 10-12-11, 08:04 AM

I can't say I've ever had a bass filet period.

Embrey · 10-13-11, 10:03 AM

fillet...typo

nofearengineer · 10-13-11, 10:21 AM

No, you had it right the first time.

Filet = cut of meat.

Fillet = rounding of interior corner.

Dogmatic · 10-13-11, 12:28 PM

http://en.wikipedia.org/wiki/Fillet_(cut)

10-10-11, 07:02 PM	#1
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Boneless bass fillet tip. The final cut. With all the newer members we have now I thought this might prove helpfull. It might be an eye opener for some old timers too. Not going to cover the entire process of filleting a bass. That is easy enough to find on Youtube and most folks who fish already know the basic cuts. Once the fillet is removed from the fish and the skin removed, cut out the rib cage. This is where many fisherman end the filleting process. But what you end up with is a bass fillet that still has those small annoying pesky bones you remove while you eat. Here is the answer to that problem. The final cut. If you look at the photo, you will see where a sliver of flesh has been removed from the center of the fillet. Starting at the neck end of the fillet, the fat section, make a cut just slightly above the center of the fillet, half the length to the tail. You should be able to feel the edge of the bones your removing. Then another cut slightly below and parallel to the first cut and remove that strip of meat. That is where those small bones are contained. For the purpose of making it easier to see the cut, I have spread the cut apart. It looks like more meat has been removed than actually has been. You loose very little meat and end up with a boneless fillet. Now prepare and make way for the feast. Attached Thumbnails __________________ Just one more cast, and then some!

10-10-11, 11:01 PM	#3
Bassboss BassFishin.Com Premier Elite Join Date: Jan 2009 Location: Shawano, WI Posts: 7,761	Good stuff keith, never knew that... enjoy! __________________ If you can't fix it with heavy squats or fish oil, you're probably going to die.

10-11-11, 06:33 PM	#4
Dogmatic BassFishin.Com Veteran Member Join Date: Aug 2011 Location: Bucks County, PA Posts: 714	Those "pesky bones" are called pin bones, and although the cut is the easiest way to remove them, the accepted way of removing them in my industry, so as to maximize the fillet, is to use a pair of pliers, or "pin bone" tweezers, to pull them out. It's not that hard and there really shouldn't be too many. My favorite pair(although a little pricey, they're the best). Last edited by Dogmatic; 10-11-11 at 06:42 PM.

10-12-11, 08:04 AM	#6
DVT Mike BassFishin.Com Active Member Join Date: Nov 2010 Location: Milford,PA Posts: 312	I can't say I've ever had a bass filet period. __________________ Visit us at www.delawarevalleytackle.com

10-13-11, 10:21 AM	#8
nofearengineer BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Southwest IN Posts: 5,630	No, you had it right the first time. Filet = cut of meat. Fillet = rounding of interior corner. __________________ Many men go fishing all of their lives without knowing it is not fish they are after.

10-10-11, 10:52 PM	#2
oglejust BassFishin.Com Active Member Join Date: Apr 2011 Location: Paris, IL Posts: 229	cool, but im having a problem finding the neck on my bass ive actually only cooked up 1 bass.. did it just like a blue gill but did find a couple bones, this must have been what i needed to do. thanks for sharing

10-11-11, 09:30 PM	#5
Embrey BassFishin.Com Veteran Member Join Date: Jan 2010 Posts: 505	hmmm...cant say ive ever had any bones in a bass filet yet.

10-13-11, 10:03 AM	#7
Embrey BassFishin.Com Veteran Member Join Date: Jan 2010 Posts: 505	fillet...typo

10-13-11, 12:28 PM	#9
Dogmatic BassFishin.Com Veteran Member Join Date: Aug 2011 Location: Bucks County, PA Posts: 714	http://en.wikipedia.org/wiki/Fillet_(cut)

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