heavy duty electric fillet knife: I'm looking for a fillet knife that will cut thru the rib bones on buffalo and carp. Do they make a heavy duty fillet knife like this? Is there some...

kscatfisherman Loc: Northeast Kansas

I'm looking for a fillet knife that will cut thru the rib bones on buffalo and carp.

Do they make a heavy duty fillet knife like this? Is there some other power tool I need to be considering?

Thank You,
Kenneth

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

kscatfisherman wrote:

I'm looking for a fillet knife that will cut thru the rib bones on buffalo and carp.

Do they make a heavy duty fillet knife like this? Is there some other power tool I need to be considering?

Thank You,
Kenneth

I use a
Mister Twister Electric Fisherman Fillet Knife on redfish of any size and it does a great job. Had the same knife for years and buy blades when I wear them out.

flyguy Loc: Lake Onalaska, Sunfish Capitol of the World!

kscatfisherman wrote:

I'm looking for a fillet knife that will cut thru the rib bones on buffalo and carp.

Do they make a heavy duty fillet knife like this? Is there some other power tool I need to be considering?

Thank You,
Kenneth

Welcome to the Forum, kscatfisherman. Well,,,,,,,,,,,,,,,,, I think a chain saw would do the job. A smaller trim saw, maybe. Just kidding, I have never cleaned any, and there is a reason for that.

FixorFish Loc: SW Oregon

Question....if you are filleting (as in.. using a fillet knife)....why are you trying to cut rib bones ? Kinda defeating the purpose of the word "fillet" aren't you ?
And if you "fillet", and you still "need" to cut rib bones..... cleaver that thing, the "pretty part" is past.

Huntm22 Loc: Northern Utah. - West Haven

The Big Bubba is a pretty sturdy electric as is the Rapala. Have both - don’t hardly ever use either just the old rapala filet knife 🔪. Kids thought I needed electric ones so I just play along.

kscatfisherman Loc: Northeast Kansas

Will be saving the rib bones from the buffalo to deep fry. Buffalo are white meat and taste ok, the rib cage is an extra delicacy with no worries amount the smaller bones.

Thanks,

FixorFish Loc: SW Oregon

Thanks for the explanation. I can see you are probably beyond trying to convince, when it comes to "fine tuning" your palate.
If the "buffalo" were the mammals, instead of marginally palatable fish, I could offer advice on butchering and cooking, I have some minor experience. (and could offer tips on using the horns and hooves, as well as the bones, and how to tan the hide, hair on or hair off, either way.)
But since it's the fish, I can only wish you good luck, maybe suggest some poultry shears for the rib problem and remind you to save the scales for guitar picks.

fishrmans Loc: Waushara Cnty Wisconsin and Port Charlotte Fl

FixorFish wrote:

Question....if you are filleting (as in.. using a fillet knife)....why are you trying to cut rib bones ? Kinda defeating the purpose of the word "fillet" aren't you ?
And if you "fillet", and you still "need" to cut rib bones..... cleaver that thing, the "pretty part" is past.

When I fillet most fish I cut straight through the rib bones, flip fillet over and remove the skin then slice off the rib bones. Works great for me.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

fishrmans wrote:

When I fillet most fish I cut straight through the rib bones, flip fillet over and remove the skin then slice off the rib bones. Works great for me.

Same here and no waste.

FixorFish Loc: SW Oregon

Guess y'all were taught to "fillet" quite differently than I. No bones at all in my fillets..... that's exactly why I am performing the act of filleting.

Otherwise I would cook the fish whole, and remove the bones afterward, as I do with smaller trout and catfish. Properly cooked, the entire skeleton will, for the most part, release easily...and I do love the crunchy skin on a trout.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

FixorFish wrote:

Guess y'all were taught to "fillet" quite differently than I. No bones at all in my fillets..... that's exactly why I am performing the act of filleting.

Otherwise I would cook the fish whole, and remove the bones afterward, as I do with smaller trout and catfish. Properly cooked, the entire skeleton will, for the most part, release easily...and I do love the crunchy skin on a trout.

More than one way to skin a cat. I do it another way also. Hold the fish on it’s back, cut down right below the gill plates to the backbone then out and up behind the anus. The whole stomach, rib cage and entrails come out in one piece. Then lay it on its side and cut down to the tail and then remove the skin. Both work well. If you have a better way,I’m game, especially when I have a lot of fish to clean. What you got?

Dan sanchez

Try the new Bubba blade

Huntm22 Loc: Northern Utah. - West Haven

Dan sanchez wrote:

Try the new Bubba blade

Tried my friends Bubba blade and it was a little stiffer than my old rapala. Would work great on bigger fish but I release them. Only keep a couple a week to eat and 6-8 for family and neighbors so the filet job is pretty simple.

CatchinWallies Loc: Gillette, WY

In my opinion the best electric fillet knife by far is American Angler. More power than Rapala but you pay more for it. They last forever!

fishrmans Loc: Waushara Cnty Wisconsin and Port Charlotte Fl

FixorFish wrote:

Question....if you are filleting (as in.. using a fillet knife)....why are you trying to cut rib bones ? Kinda defeating the purpose of the word "fillet" aren't you ?
And if you "fillet", and you still "need" to cut rib bones..... cleaver that thing, the "pretty part" is past.

No cleaver needed. Just slice the rib bones right off. Done. Boneless fillet. I can fillet a walleye or a snapper in about 45 seconds to a minute. The only one I do a little different is a northern pike. After I slice off the rib bones I zip out the Y bone section. Since there is a little meat left around the Y bones I pickle that piece. NO waste.