perchmaster June 10, 2012 at 8:36 pm Reply Great Vid Gord. I think that there are many that will benefit from that vid for cleaning northerns. Many say they don’t like northerns but I think it more about getting the bones out, and they would find them very tasty.
Dustin Kaehr June 10, 2012 at 8:44 pm Reply See this great…. But the video they should post is “How to get your beer and drink it in the fish house while Gord removes the “Y” bones from the pike you caught.”
Andy June 13, 2012 at 10:54 am Reply Gord, The Professor and I had a recent successful fishing trip. The Professor was very precise in the vacuum packing of the walleye and pike fillets and placed them in the establishments public freezer with our name on the outside of the bag. When it came time to leave, someone had taken our bag and left us their frozen blocks of fish bursting from the ziplock bags. The Professor was not pleased. The whole ride back, the only thing that gave us pleasure was the thought of those idiots eating the pike fillet’s that still had the y-bones in them. Andy
Andy June 13, 2012 at 11:04 am Reply Gord, One other suggestion after looking at the blood on the fillet table. The professor and I learned a new technique that the Godfather of Green Bay called the “smile cut”. Just before coming in, make a deep cut in the throat of the fish and let them bleed out. There is virtually no blood to deal with when cleaning them. It was amazing how clean the fillet’s were. If guests are without a live well and are using the burlap bags, they would have to do this after catching the fish and throwing the bag over the side of the boat for a while. Andy
