Zander fillet: two methods

We were lucky to have a fishing trip)). Today the zanders has bite well, and we, having let out all big fishes weighing more than 1, 5-2 kg, have left for a livelihood some zanders "food " Size (0, 8-1, 3 kg). This time it was decided to fry the fillet from Fresh zander. It is a very tasty, light meal, especially for dinner. How do we quickly cut the carcass of caught zander on a fillet? Many methods are known, but me and Dima use two, or their combination.

It is important that when cutting a zander we always use for the left hand (which adheres to a carcass during all manipulations) a special glove which is not pierced by thorns of a dorsal fin and gill caps of zander.

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Knife for filing - the company Rapala (you can use similar other manufacturers, as long as they are sharp).

The ways of cutting are better to show than to tell)). The main caveat - do not forget with any method of cutting zander cut "medallions" or "cheeks" that are on the gill covers of the fish head. This is almost the most delicious piece ...)))

The first method is a bit more complicated and time consuming. It should be used when cutting relatively large fish.

The second way to remove the fillets, simple and very fast ...

The second method is especially good at removing fillets from perch, which usually need to be processed in larger quantities, if you decide to treat yourself to fried perch ...

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