How to Fillet a Bluegill

Laying your fillet knife behind the pectoral fin, cut all the way through the ribs and down to the main bone.

Slice the fish from behind the gills to the backbone. Don’t slice through, leave a small piece attached.

 Move the knife along the spine, again not to cut through. Slice all the way to the fish’s tail without removing the skin yet.

Lay out the fish with the skin side down. Use a fillet knife to slice all the way down the fillet. Cut away the skin.

To cut a remaining bones use a clean fillet knife to get under the ribs, top to bottom, keeping the knife right under the bones, so as not to lose any of the meat.