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.
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 Daiwa Sealine 30 and Penn 695.
