How to Debone Chain Pickerel
Part of the pike family, pickerel are predator fish that have a multitude of bones but tender and tasty flesh. Caught throughout the eastern and western coasts of North America, they have been fished for centuries by the Native Americans for food. Though they appear challenging to fillet and remove all bones, the fish are simple to prepare if the proper steps are utilized. With patience and a sharp knife, you can create a tasty dish from the popular sporting fish. Does this Spark an idea?
Things You'll Need
- Fresh pickerel fish, head removed and gutted
- Sharp fillet knife
- Cutting board
- Tweezers
Instructions
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1
Rinse the fish thoroughly under running water.
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2
Place the fish flat on the cutting board.
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Insert the knife under the gills and slide it down along the backbone.
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Remove the knife right before the tail and separate the two halves so each lies flat, skin side down, on the cutting board.
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Slide the knife underneath the lower rib bones starting at the top of the fillet that has the spine still attached. Remove them and discard.
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Find the Y-bones at the upper part of each fillet. They poke out of the flesh and separate the upper and lower portion of eat filet.
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Cut underneath the Y-bones, down to the skin but not through it, from the top of the fish to the bottom. Repeat this with the other fillet.
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Feel along the upper portion of the fillet, above the cut, to determine where the Y-bones end.
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Cut above the Y-bones to create a 'V' cut that meets up with the lower Y-bone cut.
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Remove the Y-bones and discard them. Repeat this on the other fillet.
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Feel for any other bones that may have been left behind from the backbone and draw them out using the tweezers.
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Tips & Warnings
Pickerel fillets go well with a variety of seasonings and can be cooked in a multitude of ways, from grilling to poaching.
Always be careful when eating and cooking chain pickerel and watch out for bones.
References
- Photo Credit Hemera Technologies/PhotoObjects.net/Getty Images
