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How to Fillet an Eelpout

The eelpout is found in the northern states bordering the Great Lakes, where it resides in the cold, deep waters of lesser lakes as well. Also known as burbot, cusk, ling, loche or lawyer, eelpout are freshwater cod with an oddly paunchy belly and long, eel-like tail. They are slightly more work to fillet than many other fish because of their unusual anatomy, but the skill is not difficult to acquire. The primary goal is to avoid the belly meat, which is less choice and can be fouled if the eelpout's oil gland is accidentally nicked with the knife.

Things You'll Need

Cutting board
Sharp filleting knife

Instructions

- 1
  Place the eelpout on your cutting board. Cut away the head and discard it.
- 2
  Score through the skin with the tip of your knife, piercing the skin on either side of the backbone in a long line all the way to the tail end.
- 3
  Insert your knife blade into the cut in the skin and slice horizontally along the backbone until you can feel the ribs with your knife. Follow the line of the bones until you are past the rib cage and the fish's bulging belly. Once past the belly, extend your cut to the fish's full width to get the entire fillet from the belly to the tail.
- 4
  Flip the loinlike fillet away from the backbone so that it sits beside the rest of the carcass. Separate it by cutting the fillet away from the belly meat with your knife. Repeat for the other fillet.
- 5
  Cut down through the thin flesh at the tail end of the fillet until you reach the skin, then rotate your knife until it is almost horizontal but slightly angled toward the skin.
- 6
  Grip the skin and pull back while holding your knife blade in place. Your knife should glide between the flesh and skin, leaving a skinless fillet. Repeat for the other fillet.
- 7
  Prepare according to your favorite recipe for cod or other white fish.

Animals & Science