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05-10-2020, 08:15 AM
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Join Date: Oct 2008
Posts: 8,379
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Pickerel cheek removal
So how do you do it?
I’m not great at it with the ole filleting knife... I thought about honestly taking the edge of a spoon to a grinder and sharpening it.
..... got one nice one for dinner yesterday.... was disappointed with one of the cheeks cause I mangled it.
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05-10-2020, 08:45 AM
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Join Date: Jul 2010
Location: GRAND PRAIRIE
Posts: 5,720
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Spoon works good ,I like a 6in fillet knife ,When I go back to Manitoba every year they sell checks by the bags at the fish market ,always buy a few
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05-10-2020, 09:05 AM
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Join Date: Mar 2020
Location: Leduc County
Posts: 1,079
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Quote:
Originally Posted by 35 whelen
Spoon works good ,I like a 6in fillet knife ,When I go back to Manitoba every year they sell checks by the bags at the fish market ,always buy a few
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I use my small filet knife. Cut around the edge about 3/4 of the circle then use your thumb and it will come out easily. I have never failed with my method.
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05-10-2020, 09:27 AM
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Join Date: Oct 2018
Posts: 7,696
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Have you tried using a 10ga?
I have just used a fillet knife
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05-10-2020, 12:33 PM
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Join Date: Jan 2013
Location: Sylvan Lake/South Calif.
Posts: 3,465
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Walleye here in Alberta, you must be from Manitoba ...
D.
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Z-z
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05-10-2020, 12:52 PM
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Join Date: Dec 2008
Location: Near Edmonton
Posts: 15,644
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Quote:
Originally Posted by bessiedog
So how do you do it?
I’m not great at it with the ole filleting knife... I thought about honestly taking the edge of a spoon to a grinder and sharpening it.
..... got one nice one for dinner yesterday.... was disappointed with one of the cheeks cause I mangled it.
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Sharpened spoon would work great. They use a similar tool to take the cheeks out of Cod.
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05-10-2020, 01:07 PM
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Join Date: Oct 2008
Posts: 8,379
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Behold !
Quote:
Originally Posted by Zip-in-Z
Walleye here in Alberta, you must be from Manitoba ...
D.
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The rare ‘alberta Keeper pickerel’
Taped her out to make sure
Thinking tempura batter tonight.
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"How vain it is to sit down to write when you have not stood up to live.”
-HDT
"A vote is like a rifle; its usefulness depends on the character of the user." T. Roosevelt
"I don't always troll, only on days that end in Y."
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05-10-2020, 01:09 PM
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Join Date: Jan 2013
Location: Sylvan Lake/South Calif.
Posts: 3,465
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Nice ... Eye or Walter or Walleye but that's no Pickerel .... enjoy.
D.
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05-10-2020, 01:20 PM
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Join Date: Oct 2008
Posts: 8,379
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I know
Just old slang I guess.
__________________
"How vain it is to sit down to write when you have not stood up to live.”
-HDT
"A vote is like a rifle; its usefulness depends on the character of the user." T. Roosevelt
"I don't always troll, only on days that end in Y."
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05-10-2020, 01:25 PM
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Join Date: Apr 2012
Location: Edmonton
Posts: 8,549
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Quote:
Originally Posted by Jigsalot
I use my small filet knife. Cut around the edge about 3/4 of the circle then use your thumb and it will come out easily. I have never failed with my method.
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This is how I do it, if I’m lucky enough to catch a keeper!
BW
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05-10-2020, 02:29 PM
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Join Date: Dec 2012
Location: At the end of the Thirsty Beaver Trail, Pinsky lake, Alberta.
Posts: 25,260
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pocket knife 1" blade.....
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05-10-2020, 03:53 PM
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Join Date: May 2014
Posts: 3,676
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Quote:
Originally Posted by Zip-in-Z
Nice ... Eye or Walter or Walleye but that's no Pickerel .... enjoy.
D.
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I never used to call them Pickerel, but whenever I read posts like this I get the urge to start. Old habits die hard, but I'm sure I could learn to call them Pickerel.
As for the cheeks, I start at the rear of the cheek, stick the point of my fillet knife in, and cut a semi circle towards the eye on the top and somewhere under it on the bottom. There's sort of a ridge in the gill cover you can follow. Once the cheek is free except for the front edge, I make a straight cut across the front, if its a big PICKEREL (see I'm getting the hang of it already) I'll angle the cut forwards under the eye socket a little just to get that extra bit of meat.
Just me, but I cant see any reason to bother with an extra tool, any half decent fillet knife works just fine.
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Last edited by Bushleague; 05-10-2020 at 04:02 PM.
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05-10-2020, 03:57 PM
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Join Date: Jul 2014
Posts: 1,936
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Take the butterfly out and fry up with your cheeks. The pectoral fine and muscle between.
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05-10-2020, 04:49 PM
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Join Date: Jun 2009
Location: Dodge City
Posts: 1,283
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Quote:
Originally Posted by Bushleague
I never used to call them Pickerel, but whenever I read posts like this I get the urge to start. Old habits die hard, but I'm sure I could learn to call them Pickerel.
As for the cheeks, I start at the rear of the cheek, stick the point of my fillet knife in, and cut a semi circle towards the eye on the top and somewhere under it on the bottom. There's sort of a ridge in the gill cover you can follow. Once the cheek is free except for the front edge, I make a straight cut across the front, if its a big PICKEREL (see I'm getting the hang of it already) I'll angle the cut forwards under the eye socket a little just to get that extra bit of meat.
Just me, but I cant see any reason to bother with an extra tool, any half decent fillet knife works just fine.
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Basically how I do it, it's pretty much drawn out on the cheek where to cut. Only difference in my way I guess is I'll cut the majority of it out and leave a bit of the front un cut with the skin attached. That way you can dig your finger in and scoop the cheek out and peel it from the skin in the same motion.
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05-10-2020, 08:43 PM
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Join Date: Aug 2010
Location: Edmonton
Posts: 2,826
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Quote:
Originally Posted by OL_JR
Basically how I do it, it's pretty much drawn out on the cheek where to cut. Only difference in my way I guess is I'll cut the majority of it out and leave a bit of the front un cut with the skin attached. That way you can dig your finger in and scoop the cheek out and peel it from the skin in the same motion.
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Same way I do.
It took me a while to do “walleye wings” (pectoral fins) but they are actually really good.
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05-11-2020, 08:32 AM
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Join Date: May 2014
Posts: 3,676
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Quote:
Originally Posted by OL_JR
Basically how I do it, it's pretty much drawn out on the cheek where to cut. Only difference in my way I guess is I'll cut the majority of it out and leave a bit of the front un cut with the skin attached. That way you can dig your finger in and scoop the cheek out and peel it from the skin in the same motion.
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Sounds good, I have never seen the point to peeling the skin on the cheek. On their cheek pickerel are like a trout, very fine scaled. One can fry them up, skin on, with no ill effect on how they eat IMO.
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
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