Many people avoid filleting panfish because of their diminutive size, but a big bluegill can provide two boneless chunks of sweet meat worthy of the effort.
Today, many people use electric knives to fillet and skin fish. Starting at the head, they cut through the rib cage down along the backbone and out the tail. Then they trim the rib bones. That method works but wastes too much meat on a small panfish. Try this way instead.
Here's How **
**1) Scale the fish (if you won't be skinning it) then place it on a flat surface.
**2) Make a shallow incision **across the fish from back to belly just behind the pectoral fins, down to the backbone.