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Buying a Filet Knife - Page 2

post #16 of 27
4/5/10 at 6:51pm
Just get a traditional fillet knife from a sporting goods store. They work great. You'll need a stone as well.
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post #17 of 27
4/6/10 at 8:28am
Quote:
Originally Posted by KJT View Post
It was a roundfish - snapper actually - but it wasn't the bone side that was the problem, at least not as much as the skin side. I had a hell of a time getting the skin off. I am sure that my technique is part of the problem. I just thought having a specialized knife would make things easier because I'm not going to have a chance to filet 50 (hell, 5) fish in a row to practice my technique.
Like kwilk, I use a chef's knife for this. There is a particular technique for taking off the skin, but I can't really describe it in words. It wouldn't work with a flexible knife.
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post #18 of 27
4/6/10 at 8:33am
Here's how I do it. Take the whole fish and cut it from the gils to the tail but don't cut the filet completely off. Leave it attached at the tail. Then flip that fillet out and start cutting at the tail back against the skin towards the front of the fillet. Since it is still attached there you can hold on the carcass and push down against the skin getting all the meat off of it.
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post #19 of 27
4/6/10 at 8:50am
I use a regular flexible knife for everything, including the scale side. After I gut the fish, I cut down from the back to the stomach cavity, avoiding the ribs. Then follow the backbone to the tail, leaving a little bit attached. Then flip the filet over past the tail and this is where the flex comes in. Pressing the blade flat against a table at the right angle cut along the bottomside of the fillet in between the skin and meat. You'll mess it up at first, but people here have used that method with great success for a long time
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post #20 of 27
4/6/10 at 8:51am
Quote:
Originally Posted by texas_jack View Post
Here's how I do it. Take the whole fish and cut it from the gils to the tail but don't cut the filet completely off. Leave it attached at the tail. Then flip that fillet out and start cutting at the tail back against the skin towards the front of the fillet. Since it is still attached there you can hold on the carcass and push down against the skin getting all the meat off of it.

Shit. I totally didn't see you just said the same thing until just now
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post #21 of 27
4/6/10 at 7:36pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Like kwilk, I use a chef's knife for this. There is a particular technique for taking off the skin, but I can't really describe it in words. It wouldn't work with a flexible knife.

Quote:
Originally Posted by texas_jack View Post
Here's how I do it. Take the whole fish and cut it from the gils to the tail but don't cut the filet completely off. Leave it attached at the tail. Then flip that fillet out and start cutting at the tail back against the skin towards the front of the fillet. Since it is still attached there you can hold on the carcass and push down against the skin getting all the meat off of it.

Quote:
Originally Posted by Rosenberg View Post
I use a regular flexible knife for everything, including the scale side. After I gut the fish, I cut down from the back to the stomach cavity, avoiding the ribs. Then follow the backbone to the tail, leaving a little bit attached. Then flip the filet over past the tail and this is where the flex comes in. Pressing the blade flat against a table at the right angle cut along the bottomside of the fillet in between the skin and meat. You'll mess it up at first, but people here have used that method with great success for a long time

Interesting... I'll grab another fish this week and give this a try, after I sharpen my knives. Thanks for the advice.
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post #22 of 27
4/6/10 at 7:40pm
Quote:
Originally Posted by Rosenberg View Post
Shit. I totally didn't see you just said the same thing until just now

I learned that fishing in Matagorda bay with my dad
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post #23 of 27
4/6/10 at 7:47pm
Quote:
Originally Posted by texas_jack View Post
I learned that fishing in Matagorda bay with my dad

LOL same here but we usually fished the surf. Lots of great memories in Gorda
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post #24 of 27
4/7/10 at 8:26pm
The most widely used fillet knife in the world....

http://www.rapala.com/products/knives/fillet_knives/

Once you get tired of sharpening the Raps then it's time for this set.

http://www.cabelas.com/cabelas/en/te...569&id=0031569
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post #25 of 27
4/12/10 at 2:23pm
Quote:
Originally Posted by KJT View Post
Interesting... I'll grab another fish this week and give this a try, after I sharpen my knives. Thanks for the advice.
an important refinement on the skinning technique: Start the cut between the skin and the meat, then use a kitchen towel to take a firm grasp of the skin. Place the knife between the skin and the meat, angling toward the skin, and then pull on the skin ... you may need to saw gently a few times with the knife, but the skin will strip right off.
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post #26 of 27
4/14/10 at 2:48am
No need for a filet knife. Only knifes you need are a paring knife(4") and a santoku or chef knife(~8")
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post #27 of 27
4/14/10 at 2:51am
Quote:
Originally Posted by pocketsquareguy View Post


I would also suggest getting an electric knife sharpener. I sharpen my knives a lot and that makes all the difference, really.

Don't let manton see you say that.
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