from you and slice along the backbone toward the
tail. Be sure to leave the fillet attached to the tail.

Turn the fish over and do the same on this side.
Now cut the backbone loose from the fillets which
should be still joined together at the tail.

Take the tail in your left hand and lay out the
first fillet skin down. Take the knife and cut into the
flesh to the skin, but not through it, at the tail. Turn
the knife away from you and with a slicing motion cut
the flesh away from the skin. Keep the knife slanted
slightly downward.«

Now do the same for the other side. If you want to
take out the remainder of the rib cage, lay the fillet
flat on the table. Start slicing down from the back of
the fish toward the belly, using short slicing motions.

Real fish eaters usually save the backbone and fry
it along with the fillet. There’s always some meat left
on the bone and it’s usually the tastiest part of the fish.
Other tasty parts of the pickerel that should be
saved are the cheeks. These can be scooped out with
a round-ended knife. They aren’t big but they are
tasty.

If your catch is lake trout you are advised to remove
the skin and the layer of fat along the backbone before
cooking or freezing. It will improve the flavour tre-
mendously.

WRAPPING IT UP

Wildlife has played an important part in shaping
our culture. Today not many of us need wildlife to
survive; but some of us need wildlife for a full life.
Hunting, once forced on us by necessity, is now a sport
that we voluntarily choose to follow. In making this

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