Boneless bass fillet tip. The final cut.

[keithdog]

With all the newer members we have now I thought this might prove helpfull. It might be an eye opener for some old timers too. Not going to cover the entire process of filleting a bass. That is easy enough to find on Youtube and most folks who fish already know the basic cuts. Once the fillet is removed from the fish and the skin removed, cut out the rib cage. This is where many fisherman end the filleting process. But what you end up with is a bass fillet that still has those small annoying pesky bones you remove while you eat. Here is the answer to that problem. The final cut. If you look at the photo, you will see where a sliver of flesh has been removed from the center of the fillet. Starting at the neck end of the fillet, the fat section, make a cut just slightly above the center of the fillet, half the length to the tail. You should be able to feel the edge of the bones your removing. Then another cut slightly below and parallel to the first cut and remove that strip of meat. That is where those small bones are contained. For the purpose of making it easier to see the cut, I have spread the cut apart. It looks like more meat has been removed than actually has been. You loose very little meat and end up with a boneless fillet. Now prepare and make way for the feast.