I was cleaning fish with a older gentleman one day he was keeping the blades on the electric filet knife wet from a bowl of water he said that it reduces the friction and gets a closer cut.

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So you cut the skin and fillet off completely. Then take and fillet it side ways? Leaving the ribs attached to the skin? [/quote]yes I leave the ribs on the skin. If its a bigger fish I'll take the belly meat off also. My wife will eat the small crunchy pieces. Iv got one of the bubba blades also. I can fillet pretty good with it but not near as good as with an electric knife. I can do a crappie both sides in aboit 45 seconds

This is the way I do it too!

Colder the crappie, the more meat you end up with.

I do the same

i do it this way also.very fast i can clean a crappie in 30 sec and have no bones ! only problem is i have to replace the blades about 2 times a year.

I don't salt bath anymore. I used to do it. Now, i just rinse the filets in the sink, dry them a bit on paper towels and vacuum seal before freezing. No problems with fishy taste whatsoever, especially with crappie due to the lack of red meat. I cut that red meat off of my sand bass and they end up looking a lot like crappie when I'm done.

Congrats on getting a limit!

Plus #1.

yep
this one

I also agree with getting the fish cold so the meat is firm. I like using a regular fillet knife on crappie.

I've never had speed issues with a freshly sharpened regular fillet knife. I do ice the fish first like others have said.

This is the way I tend to my crappie, except I omit the water, instead I cover them with ice cubes and stick the m in the fridge.... never any need to salt a crappie or bass for that matter.