Choosing and Using Fillet Knives

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.

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.

Filet a fish by beginning directly behind the pectoral fin. Make an incision and start cutting from the top of the head and continue down the side. Once this incision is complete, turn the fish so that the back is closest to you. Beginning from behind the head, carefully insert the tip of your knife in until you’ve hit the fishes spine. Cut in a single smooth motion all the way down to the tail, carefully using the spine as a guide for your knife.

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.

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 Daiwa Sealine SLD30 and Penn International 965 .