Fillet Knives - Choosing And Using Them
If we knew today what size and type of fish we were going to catch each day we went fishing, chances are that a filet knife would be a simple purchase. The fact of the matter is that a filet knife for a small fish and a large fish are a world apart and if you fail to have the right size, cleaning and filleting could be a nightmare.
For seasoned fishermen, this isn’t always a dilemma. Those who fish frequently almost always have a cadre of knives at their disposal. But, if you’re just getting started, you may be confused as to where to begin. If you have a tendency to fish for smaller fish (trout for example) you can typically get by with a four inch filet knife. If you tend to catch larger fish (large striped bass for example) you’ll want a seven to nine inch blade.
For anyone who enjoys skinless fish, you’ll need a very thin blade that easily bends so that when you’re skinning your fish on the cutting board, the blade bends more readily and helps filets skin evenly.
Don’t ever lose sight of the fact that a filet knife is a tool. Like any good tool you want the best possible performance. This can be accomplished by purchasing from a reputable manufacturer. This doesn’t mean that you have to spend a small fortune on knives. In fact, a high quality stainless steel knife will cost you less than fifty dollars. Unless you are interested in a ‘disposable knife’ (i.e. one that lasts for one or two seasons), check carefully for quality and for warranties on the knives. Like any other tool, your filet knives will require proper sharpening and cleaning. Read all manufacturers’ directions to keep your knife in proper working condition.
Not everyone understands the best method to fillet a fish. In fact, it’s not all that difficult once you understand the best techniques to use. Always begin at the head of the fish. Carefully insert your blade tip in behind the pectoral fin and being your incision by cutting all the way down the side from the top of the head of the fish. Once that’s done, simply turn the fish over and repeat the process using the spine of the fish for a guide. Cutting in a single motion all the way down to the tail will give you the best results. Your knife can be guided the entire way by the spine of the fish.
Once you’ve accomplished this, you’ll use these incisions to deepen the incision. Simply run the tip of your knife along the inner part of the incision. Continue to use the spine and rib cage as a guide. As you approach the rib cage you may elect to cut around them or cut through them for later removal. This process will be used on both sides of the fish to extract the filet.
If you prefer skinless fish, place the filet on a cutting surface with the skin down. Holding your knife blade flat, insert the tip into your filet at the tail area and separate the skin from the meat. You’ll most likely need to use your fingernails to hold the skin. Keep the blade as flat as possible and move the knife gently back and forth. Holding even, forward pressure will make sure that you are able to remove skin without wasting the tender flesh underneath.
Keeping your blade properly sharpened will make this job a lot easier. Practice as well as proper filet knife is the only other elements needed to make creating a perfect filet a very simple task to accomplish.
To enjoy your total fishing experience, you must make sure you have all the proper fishing supplies. Some of the most popular items include Penn 975 Reel, Penn 209, and Daiwa Sealine SLD30.