Pickerel cheek removal

[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.

[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

[Jigsalot]

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

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.

[Smoky buck]

Have you tried using a 10ga?

I have just used a fillet knife

[Zip-in-Z]

Walleye here in Alberta, you must be from Manitoba ...

D.

[Dean2]

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.

Sharpened spoon would work great. They use a similar tool to take the cheeks out of Cod.

[bessiedog]

Originally Posted by Zip-in-Z

Walleye here in Alberta, you must be from Manitoba ...

D.

The rare ‘alberta Keeper pickerel’



Taped her out to make sure

Thinking tempura batter tonight.

[Zip-in-Z]

Nice ... Eye or Walter or Walleye but that's no Pickerel .... enjoy.

D.

[bessiedog]

I know

Just old slang I guess.

[Bigwoodsman]

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.

This is how I do it, if I’m lucky enough to catch a keeper!

BW

[58thecat]

pocket knife 1" blade.....

[Bushleague]

Originally Posted by Zip-in-Z

Nice ... Eye or Walter or Walleye but that's no Pickerel .... enjoy.

D.

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.

[MooseRiverTrapper]

Take the butterfly out and fry up with your cheeks. The pectoral fine and muscle between.

[OL_JR]

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.

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.

[SamSteele]

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.

Same way I do.

It took me a while to do “walleye wings” (pectoral fins) but they are actually really good.

[Bushleague]

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.

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.