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.
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.
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.
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 Penn 975, Penn 209, and Daiwa Sealine 30.
