Knives Fin

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.

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.

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.

If you consider that your filet knife is a tool, it’s like any other tool – purchasing from a reputable company can help ensure the performance of the tool.   Many knife manufacturers’s come with very good warranties and it’s helpful especially for seasoned fishers who use their knives often.  Make sure even if you are a novice that you select one or more filet knives of good quality stainless steel.  The investment in knives can be as little as $10 for a lower end blade (which will last a season or two) to the very high end blades running more than $50.  Typically a $25 – $50 knife with a good blade will suffice for most fishermen. One thing that will keep this tool in proper working order is to follow all recommendations made by the manufacturer regarding cleaning and sharpening.

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.

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.

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 Daiwa Sealine 30 and Penn 695.

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