Fillets and steaks
Cleaning & Skinning Fish
Cleaning, scaling, skinning, and filleting the fish you're most likely to catch in your region, with parasite and mercury notes.
Filter by region
General practice
- A sharp flexible fillet knife makes a clean job.
- Bleed and ice fish immediately for the best texture.
- Check state or provincial consumption advisories for mercury and PCBs.
- Freeze at −4 °F for 7+ days before eating raw to kill parasites.
Regional focus
Southern Canada
Walleye, pike, and lake trout across the shield.
Key items
- Walleye
- Northern pike (Y-bone technique)
- Lake trout