I fillet my crappie old school, fillets go into a stainless bowl ,
lightly rinsed then vacuum packed. the last batch of fillets , each
time , seem to catch all the scales. I though of using a
colander , but I don't think the scales will pass thru. I hate to do multiple
rinses , just makes it harder to dry off before going into the vacuum sealer.

ideas ?

MO

I guess I dont understand Sir,
I clean limits with a hand knife and rarely see a scale passed the board to final processing
Fact is I dont see many scales on my board after 25-50 fish.
Must be your carving thats scattering the scales?
Is your knife razor sharp or do you leave a little tooth to it?
I never polish a working blade edge,nor ever use a knife steel.
I dunno . . . . .

If you're using an electric knife, if there's a gap between the blades then the fish are harder to filet. Find you a knife that the blades match up next to each other with no gap between them.

A few scales won't hurt nothing...they fry up crisp...Hahaha

LOL! Kinda like hulls in Popcorn!

We filet with an electric knife and cut rib cage with a knife. Then filet go into a bowl with water. Wash a couple of time before taking into house to be dried and sealed. Not a problem with scales.

I try not to let water touch filets. Once tried the other method -- as I was fileting I was dropping them into water. They ended up absorbing fair bit of it (and became whiter and prettier), but taste was nearly gone when I fried them.

^ ^ ^ ^

Try putting the fillets after washing them well into a collender that is inside a bowl and put them in the refrigerator for a day. They will drain and dry out nicely before vacuum sealing.

Do you sharpen a serrated knife just like a regular knife?

NO... Go to Acadamy and get a Dimond round taped file.
It takes some practice. Id suggest to go to youtube and watch some videos.