After many years of CPR’ing northerns my wife decided to keep one for the frying pan because it looked “really healthy”. Needless to say I butchered it trying to remember how to fillet it without the “Y” bones. Does anyone have a link to the cleaning process? I really don’t like doing it but when Mom isn’t happy no one is. 
Many thanks for the video. It looks a lot easier than I thought. Now I probably won’t catch any more but I will have the video locked into my aging memory for the next time. Thanks again!
Quote:
Yup I learned from that video actually, very very easy to do. I suggest for the first one you keep for it to be a big one. 26-30. The bones will be much bigger on the big ones and will let you see what you are doing so you dont have to go just on feel. I still have trouble with 20″ers and rarely keep them for that reason.
All of our smaller northerns just get the rib cage removed and the fillet, with y-bones in, are ground up and made into fish cakes.
Thanks again. I’ll keep that in mind. 
I don’t like to keep anything on the small side especially northerns.
You must be logged in to reply to this topic.
