Ok incase any one wants to know how to gash a Jack/Pickerel or a Sucker. Filet the fish with the skin on. Start at the tail and cut down to the skin, but not through the skin. Work your way towards the head with no more than 1/8 inch spacing, double knife blade with or thinner. Fry and enjoy.
PS: In the last picture the fish on the left it bass. The fish on the right is Jack.
How to filet Jack/Pickerel or Sucker With Pics.
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jadams92002
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How to filet Jack/Pickerel or Sucker With Pics.
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- On a Jack there is a black vein where the organs were, make sure it is removed. I have already removed it here.
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- Leave the skin on
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- Start at the tail
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- Cut small gashes
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- Fry
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- Last Step Eat!!!
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Re: How to filet Jack/Pickerel or Sucker With Pics.
You forgot to mention the most important part of all is at the top of the first picture 
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jadams92002
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Re: How to filet Jack/Pickerel or Sucker With Pics.
BullHound wrote:You forgot to mention the most important part of all is at the top of the first picture
That’s a hole new recipe, but a must for every chef -
Jumptrout51
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Re: How to filet Jack/Pickerel or Sucker With Pics.
My favorite recipe..........Jack and Crown. 
WHOSE FISH IS IT?