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Ohio’s Lake Erie fish ‘cutters’ stay busy with day’s haul

With Lake Erie’s walleye population surging in recent years, anglers are blessed more often than not with more fish than they care to clean themselves. That’s where the lakeshore’s legion of fish “cutters” come into the picture. (Photo by John Hageman)

A necessary evil of catching fish from Lake Erie is that in order to enjoy their culinary benefits they must be processed in some manner.
Most species are typically filleted, skinned, and de-boned, while others are just beheaded and gutted. And in the case of catfish, filleted and usually skinned, depending upon the intended method of cooking. Some of the state parks located on bodies of water where fish are often harvested have a fish cleaning facility to process fish.

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