Cleaning Fish- Freshwater Fishing

7. You now have a filet with rib bones. Many people like to leave them in but I cut them out, ending up with a boneless, skinless filet. I usually put my filets in a ziploc bag with some salt and fill it with water, squeezing out all the water, and leave them in the refrigerator for a day or so. Take them out, rinse in cold water, pat dry, roll in cornmeal and fry. Or, you can freeze them in the ziploc bag. White fish like basss will keep many months. Oily fish like hybrids start to get rancid in a few months so I try to cook them within two months. They usually don't last that long!