Reply to thread

Message

<blockquote data-quote="sl1000794" data-source="post: 319402" data-attributes="member: 6974">Do a regular fillet job and you end up with a fillet with rib bones that are very visible and &quot;y&quot; bones that are hard to see.&nbsp; Just know that the rib and &quot;y&quot; bones only occur in the belly area of the northern.&nbsp; From the end of the belly cavity to the tail is all boneless.&nbsp; So remove the rib bones.&nbsp; Now the y bones were attached to the backbone that has been removed.&nbsp; The y bones are in the upper half of the fillet.&nbsp; You can see a line of white dots about 1/8 to 3/16 of an inch above the lateral line.&nbsp; This is one end of a y bone.&nbsp; The other end is in the lateral line.&nbsp; The y bone ends meet up and then the single bone that is formed runs down into the fillet and then up toward the fish's back/dorsal area.&nbsp; I cut down just above the line of white bone ends until I get to the single part of the y bone, then I turn the knife flat and cut up to the top of the fishes back and remove this sliver of meat.&nbsp; Then I cut just below the lateral line and then turn the knife up and cut just under the y bone until I remove all the y bones.&nbsp; There are many YouTube videos on removing y bones.&nbsp; Just search YouTube and they will show up.&nbsp; Once you see it done you will not have a problem.Northerns are slimy and slippery so I always skin them before working on the bones to make it easier to work with.&nbsp; I would also recommend to remove the boneless tail section before removing the ribs and y bones to preserve as much of the tail section as possible.The other thing shown in these videos is cutting an 1/8&quot; above and below the y bones.&nbsp; That is crazy.&nbsp; Cut right next to the y bones to keep as much of the fish meat on the fillet.The other thing that I do is &quot;brine&quot; all my fish after I clean it and before wifey cooks it.&nbsp; I have fed long time fisher people a combination of walleye and northern and most cannot tell the difference.&nbsp; I read the recipe on a post here several years ago.&nbsp; It firms the fish up and removes all grassy/gamey taste.&nbsp; In 2 quarts of water dissolve 1/2 tble spoon of salt and 1/2 tble spoon of white vinegar and the juice of 1/2 lemon.&nbsp; Soak the fillets for an hour to overnight and tell me if you think it improves the flavor.[MEDIA=youtube]6Ay91VzQLpc[/MEDIA][MEDIA=youtube]YI6vb0IVS1w[/MEDIA]</blockquote>

[QUOTE="sl1000794, post: 319402, member: 6974"] Do a regular fillet job and you end up with a fillet with rib bones that are very visible and "y" bones that are hard to see. Just know that the rib and "y" bones only occur in the belly area of the northern. From the end of the belly cavity to the tail is all boneless. So remove the rib bones. Now the y bones were attached to the backbone that has been removed. The y bones are in the upper half of the fillet. You can see a line of white dots about 1/8 to 3/16 of an inch above the lateral line. This is one end of a y bone. The other end is in the lateral line. The y bone ends meet up and then the single bone that is formed runs down into the fillet and then up toward the fish's back/dorsal area. I cut down just above the line of white bone ends until I get to the single part of the y bone, then I turn the knife flat and cut up to the top of the fishes back and remove this sliver of meat. Then I cut just below the lateral line and then turn the knife up and cut just under the y bone until I remove all the y bones. There are many YouTube videos on removing y bones. Just search YouTube and they will show up. Once you see it done you will not have a problem. Northerns are slimy and slippery so I always skin them before working on the bones to make it easier to work with. I would also recommend to remove the boneless tail section before removing the ribs and y bones to preserve as much of the tail section as possible. The other thing shown in these videos is cutting an 1/8" above and below the y bones. That is crazy. Cut right next to the y bones to keep as much of the fish meat on the fillet. The other thing that I do is "brine" all my fish after I clean it and before wifey cooks it. I have fed long time fisher people a combination of walleye and northern and most cannot tell the difference. I read the recipe on a post here several years ago. It firms the fish up and removes all grassy/gamey taste. In 2 quarts of water dissolve 1/2 tble spoon of salt and 1/2 tble spoon of white vinegar and the juice of 1/2 lemon. Soak the fillets for an hour to overnight and tell me if you think it improves the flavor. [MEDIA=youtube]6Ay91VzQLpc[/MEDIA] [MEDIA=youtube]YI6vb0IVS1w[/MEDIA] [/QUOTE]

Verification

What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA