A few simple steps for cleaning Crappie:

Tools:

• Sharp fillet knife
• Cutting board
• Fish scaler (optional)
• Bucket or container for discards

Steps:

1. Rinse: Rinse the fish in cold water to remove any dirt or debris.
2. Remove the fins: Cut off the dorsal and pelvic fins with your fillet knife. The fins can be tough to cut through, so make sure the knife is sharp.
3. Scaling: Crappies don't have heavy scales, but they can be scraped off with a scaler or the back edge of a knife. Skip this step if you’re planning to fillet the fish.
4. The first cut: Place the fish on its side on the cutting board. Make a cut just behind the gills going down toward the belly. This separates the head from the body.
5. Gut the fish: Carefully make a slit down the belly from the anus to the rib cage. Use your fingers or the knife to pull out the entrails.
6. Fillet the fish:
• Place the fish flat on the cutting board.
• Starting at the top, just behind the gill plate, make an incision along the backbone, cutting down toward the ribs.
• Work the knife along the bones, keeping it as close to the spine as possible, and slice down until you reach the rib cage.
• Gently lift the fillet away from the body and cut it free at the tail.
• Flip the fish over and repeat the process on the other side.
7. Remove the skin: If you prefer skinless fillets, you can remove the skin by placing the fillet skin-side down, making a small cut between the skin and the flesh. Carefully work your knife between them, pulling the skin as you go.
8. Remaining bones: Small bones can be removed with tweezers or a knife.
9. Rinse and store: Rinse fillets under cold water one last time. Pat dry with a paper towel and store in a cooler if you're not cooking them right away.

That's it!