BigBendFishing.Net

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.

You forgot to mention the most important part of all is at the top of the first picture

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

My favorite recipe..........Jack and Crown.