Let see if I can't get the ball rolling for you. For what it's worth, I've only been making fish oil for a couple seansons now, but have been happy with the process and results. 1st off, I'm not real sure about using only the remains after filleting, but would guess it would work. There is an awful lot of oil in the meat, so I might suggest catching a few more fish and rendering the whole thing. The oilier the fish the better, and carp, suckers, chubs, and lake trout (in my area) all seem to work well. I start by getting a container with a good lid. The size of the container depends on how much oil you want. I like using those 5 gallon plastic containers that they sell frying oil in. It's somewhat clear, and I can see the oil forming. Chunk the fish up and fill the container 2/3 full. don't go above this level too much, as it heaves as it renders. Drill a 1/2" hole in the lid and run a 1/2" dia x 36" long tube off of it and SEAL IT WELL. Run the other end of the tube into a 2 liter bottle of water. This allows gas to escape while not allowing flys to enter, as the gas bubbles through the water. Put it out in the sun, and you'll be in the process of making oil. Put it well out away from the house, and even further if your married. LOL. Depending on the temperature, you should start seeing a layer of oil at the top of the mix after a few weeks to a month or so. A turkey baster works well for removing the oil once the process is complete. If a fly gets in.....your oil is screwed. I have tried the panty hose thing, but the flys seemed to lay through the stuff, and ruined both attempts. This method I described, so far, has worked the best for me. Oh, one more thing....put some solid stakes or something around the container as you're sure to get the neigborhood dogs attention quickly. Also make sure your water level stays above the vent tube end. If you miss this, and the end of the tube becomes exposed, the flys will be in and your oil will be shot. Good luck!
