Pickerel Preparation<br />St. Theresa Point Middle Years School<br />
Please note<br />Presented here is only ONE TECHNIQUE for filleting a pickerel.  With experience, each person develops his...
First of all...<br />We need to catch the fish.  During this time of year, we experience the pickerel run where the fish a...
Fish anatomy<br />Pickerel have a dark green back, yellow sides, and a white belly.  They also have a distinctive needled ...
Getting started<br />Using the spiky fin at the top of the fish as a guide, make an incision and gently start to cut the m...
Running along the spine<br />Continue on removing the meat in this manner to the tail.<br />
And now the tummy<br />Lift the arm fins (pelvic fins) and make an incision diagonally towards the gills. <br />Then cut d...
Final step to removal of muscle<br />Run the blade along the ribcage of the fish to remove the muscle from the body entire...
Skinning the fillet<br />Gripping the tail of the fillet, angle the blade diagonally.   Applying pressure and running the ...
Deboning<br />Pickerel fillets are deboned by removing the line of prickly bones that run down the middle of the fillet.<b...
A little delicacy<br />Pickerel cheeks are a known delicacy and although it is time consuming to remove, its well worth it...
Finally<br />After all that work, each fillet should be rinsed in water to remove any debris.  Be careful not to over-wash...
The grande finale<br />Although there are several ways to cook fillets, the most common way in our area is to cover the fi...
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Pickerel preparation

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Here's a little slideshow I made for the teachers to share with their students at our school before the annual school fishfry day. It's my method of preparing pickerel or walleye. I tried to make it so that students could follow along.

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Pickerel preparation

  1. 1. Pickerel Preparation<br />St. Theresa Point Middle Years School<br />
  2. 2. Please note<br />Presented here is only ONE TECHNIQUE for filleting a pickerel. With experience, each person develops his/her own style that they become comfortable with.<br />
  3. 3. First of all...<br />We need to catch the fish. During this time of year, we experience the pickerel run where the fish are working their way upstream to spawn. <br />Pickerel return to the spot where they were born which is why we tend to go to the same favourite fishing spots, like the Sawmill Rapids, during this time of year.<br />Fish can be caught by techniques of casting, net, or snarewire.<br />
  4. 4. Fish anatomy<br />Pickerel have a dark green back, yellow sides, and a white belly. They also have a distinctive needled fin on its back.<br />It helps to be familiar with the anatomy of a fish when preparing one.<br />Filleting a fish involves removing the muscle.<br />
  5. 5. Getting started<br />Using the spiky fin at the top of the fish as a guide, make an incision and gently start to cut the meaty fillet away ...careful to stay away from the spine.<br />
  6. 6. Running along the spine<br />Continue on removing the meat in this manner to the tail.<br />
  7. 7. And now the tummy<br />Lift the arm fins (pelvic fins) and make an incision diagonally towards the gills. <br />Then cut down towards the tail, separating the left and right sides of the fish<br />
  8. 8. Final step to removal of muscle<br />Run the blade along the ribcage of the fish to remove the muscle from the body entirely.<br />Repeat on both sides.<br />
  9. 9. Skinning the fillet<br />Gripping the tail of the fillet, angle the blade diagonally. Applying pressure and running the blade along the inside of the skin, remove the flesh, starting at the tail.<br />
  10. 10. Deboning<br />Pickerel fillets are deboned by removing the line of prickly bones that run down the middle of the fillet.<br />They usually begin about 5 cm from the tip of the tail.<br />
  11. 11. A little delicacy<br />Pickerel cheeks are a known delicacy and although it is time consuming to remove, its well worth it for these tasty morsels.<br />They can be removed by making a scoop cut starting from the top of the cheek on the gill side.<br />
  12. 12. Finally<br />After all that work, each fillet should be rinsed in water to remove any debris. Be careful not to over-wash and remove the flavour!<br />
  13. 13. The grande finale<br />Although there are several ways to cook fillets, the most common way in our area is to cover the fillet in flour and fry it over an open fire .....mmmmmm<br />

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