Cheeks and Fins

[MN_Moose]

I watched a second rate outdoors show yesterday that talked about finning. Cutting the pectoral fin off after filleting and frying with your cheeks. Anyone have experience with this? Is cutting the fin only effective on larger fish?
Chris

[t-bird]

I never heard of finning, but there is a piece of meat on the cheek of the walleye if you cut it out and fry it like the rest of your fillets it is very good. We don't do it, the fillets are good enough for us. Hope this helps!!

[Erie Drifter]

I save all my cheeks in a seperate container, just enough water to cover them and into the freezer, next batch I put on top of the others and add a bit more water, thaw them all out at the end of the season and lightly sautee in butter and chow down.

Bill W. (War-N-Peace-ch 68)

[stewart]

I sometimes use the 'fins' at shoelunch, and they're really easy to do. After you fillet the fish just put your fish on its side, and cut off the little cartilage plate that holds the pectoral fins. One slice diagonally down past the cartilage plate does it.There is meat above this plate. You just fry it up, and then use the fins as a handle to pull the meat off the bone with your teeth. Good little appetizers.

[Capt. Paul]

Never even thought of fins, but take every cheek that I can

[ristorapper]

If you deep fry this little delicacy, eating the end piece of the fin is like biting into a potatoe chip!! and the fin meat is good too but there is a bone in there also. Just suck the meat off the bone and enjoy.

[Jess]

Cheeks are great. I am always amazed at how many people throw them out at our fish house.
"Fin-n-chin" is a great way to get a little more meat off you fish, like maybe for a shore lunch. The whole chin area between the pec fins can be cooked up.