If you’re right-handed, the head of the fish should be to your left; if you’re left-handed, arrange it so that it’s on your right. Assuming you don’t have access to a cutting board, look for another level surface to set the crappie on, like a smooth rock or the edge of the boat. [2] X Trustworthy Source Penn State Extension Educational organization dedicated to delivering science-based information to people, businesses, and communities Go to source

It’s important to keep the backbone intact, as you’ll use it as a guide when cutting. Carving along the backbone will enable you to fillet the fish without the need to first remove the head or tail.

The first cut is intended to open up the fish and create an entry point that you can then use to strip the fillet. Angle the blade downward to keep the edge as close to the skin as possible.

If you’re cutting close enough to the backbone, you should be able to feel the contours of each individual rib as you push the knife through. [6] X Research source Holding the loose flap with your opposite hand while you cut can give you a little extra leverage and stability.

Keep the blade tilted slightly downward to avoid cutting into the meat. You also have the option of leaving the skin on until after you cook the crappie. It fries up nice and crispy, and can be quite flavorful.

Look closely for the ribcage after peeling back the first fillet. It may not be immediately visible if it’s covered up by meat or other tissues. Don’t worry if there are one or two rib bones left behind—you can pry these out with your knife, a pair of tweezers or the tines of a fork.

Raw fish tends to be full of bacteria and can become a health concern if not thrown out right away.

If possible, use saltwater ice. The salt will help preserve the fish even more efficiently. [12] X Research source Make sure the cooler you bring is big enough to pack in a bountiful harvest.

Watery fish can be difficult to cook properly, and will often turn out with a dull flavor.

The less time the crappie spends exposed to warm temperatures, the better it will taste. Use crappie in some of your favorite recipes that call for freshwater fish. [14] X Research source

Try to consume your refrigerated catch within 10-12 days of bringing it home. When properly frozen, fish like crappie will stay good for up to a year. [16] X Research source A vacuum sealer is an indispensable piece of equipment for people who like to catch and eat fresh fish. [17] X Research source