One source of confusion about filet knives comes in when we discover that they come in a variety of sizes. Not only do you have to have the right sized knife for the job, but the knives for a large fish and a small fish are so much different that having the wrong one could make an otherwise fairly simple task much more difficult.
Typically, for most fishermen, a variety of knives are the solution. For those who catch fish from small trout which require a four inch blade to those who are landing large striped bass which require the substantially larger seven to nine inch blade, the answer is purchasing more than one.
Another tool that you’ll definitely want if you like skinless fish is a very thin blade that is flexible and allows you to skin a fish. Remember skinning involves placing your blade nearly flat against a cutting board meaning it must be not only thin but very flexible.
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.
The cuts you have just made will now allow you to extract your filet. Using the tip of your knife, go to the inner part of the cuts you previously made. While you do this allow the rib cage and spine to act as a guide. The rib cage may be cut through or around, depending on your own preference. Simply repeat this procedure on the other side of the fish and you’ll have extracted the filet.
To skin your filet, get your cutting board out and with the skin side down, place the filet on the board. Insert the tip of your knife at the tail, and keeping your blade flat separate the flesh from the skin. Make sure you’re keeping your blade as flat as possible. You may find you need to use your fingernails to hold the skin while you do this. This process is much easier if you use forward pressure evenly. This allows you to maintain as much of the meat underneath the skin without waste.
If you have the proper filet knife, this is fairly simple job. Once you have done this a few times, you will have no problem identifying what knife works best for your filet needs. Remember that a sharp knife is not only safer than a dull knife, but it also gets the job done far more effectively.
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 Internationl 975, Penn 209, and Daiwa SLD30.
