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<blockquote data-quote="sl1000794" data-source="post: 208098" data-attributes="member: 6974">I think that there is.&nbsp; I've seen YouTube videos that show holding the northern upright on his belly on the cutting board and cutting behind the head down to the backbone and then back to the tail.&nbsp; They say that is a boneless piece of fish.&nbsp; Then you could fillet what is left and cut off the belly meat and rib bones and you should have all boneless northern.But why?&nbsp; Removing the &quot;y&quot; bones from a skinless fillet is just too easy and you hardly lose any meat.&nbsp; Just watch some vids and after 3 or 4 fish you will not have a problem.The other thing I do with all the fish I catch in Metigoshe is brine them for a few hours to overnight.&nbsp; The brine is a half of a teaspoon of white vinegar, a half teaspoon of salt and the juice of half lemon in a quart of water.&nbsp; I do this with northern, walleye, perch and blue gill.&nbsp; That's all we catch in Metigoshe.</blockquote>

[QUOTE="sl1000794, post: 208098, member: 6974"] I think that there is. I've seen YouTube videos that show holding the northern upright on his belly on the cutting board and cutting behind the head down to the backbone and then back to the tail. They say that is a boneless piece of fish. Then you could fillet what is left and cut off the belly meat and rib bones and you should have all boneless northern. But why? Removing the "y" bones from a skinless fillet is just too easy and you hardly lose any meat. Just watch some vids and after 3 or 4 fish you will not have a problem. The other thing I do with all the fish I catch in Metigoshe is brine them for a few hours to overnight. The brine is a half of a teaspoon of white vinegar, a half teaspoon of salt and the juice of half lemon in a quart of water. I do this with northern, walleye, perch and blue gill. That's all we catch in Metigoshe. [/QUOTE]

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What is the most common fish caught on this site?

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