Filet knife technique
Dec 22, 2020 08:38:38 #
I saw a tip on making the initial cut, behind the head to help maintain the edge on your knife. Start by laying the blade flat, about 1/4” behind the gills and slide the blade beneath the scales, start the cut then turn down toward the spine. This will help to keep an edge on the tip longer than cutting through the scales. Can’t wait to practice on my next keeper.
Dec 22, 2020 09:02:22 #
OJdidit wrote:
I saw a tip on making the initial cut, behind the head to help maintain the edge on your knife. Start by laying the blade flat, about 1/4” behind the gills and slide the blade beneath the scales, start the cut then turn down toward the spine. This will help to keep an edge on the tip longer than cutting through the scales. Can’t wait to practice on my next keeper.
That is the way that I have always done it, I think.
Dec 22, 2020 09:12:48 #
OJdidit wrote:
I saw a tip on making the initial cut, behind the head to help maintain the edge on your knife. Start by laying the blade flat, about 1/4” behind the gills and slide the blade beneath the scales, start the cut then turn down toward the spine. This will help to keep an edge on the tip longer than cutting through the scales. Can’t wait to practice on my next keeper.
That makes sense to me, as the scales are harder than the skin.
Great point! Can’t believe I’ve never thought of it....
Dec 22, 2020 09:16:25 #
flyguy wrote:
That is the way that I have always done it, I think.
You probably have, but I was taught to cut straight down so as to not lose any meat. Your teacher was better than mine 😂
Dec 22, 2020 09:23:33 #
Randyhartford wrote:
That makes sense to me, as the scales are harder than the skin.
Great point! Can’t believe I’ve never thought of it....
Great point! Can’t believe I’ve never thought of it....
Almost daily I pick up a tip from the FSers. Just had to share this one as it will help the panfisherfolks and walleye fans. Trout, cats and salmon... notsomuch.
Dec 22, 2020 09:32:34 #
Able Man
Loc: North Coast (Cleveland, Ohio)
Seems to me, I've pretty much; coming from aft, y moving forward; slid my blade under that tiny fin behind the gills, with my blade parallel to the body of the fish, then turn it vertical, as I reach the point, where the fin attaches to the body... So, I'm guessing I'd SOMETIMES "gotten it right", y others, maybe NOT... wasn't really considering the aspect of keeping the edge sharp...
I had 1 single "line" in a 5th grade "play", that we "put on" for ¿History Class?... Anyhow, as I recall; I was playing the part of a pre- revolutionary war Patriot; and I was to say: "A woman's tongue is the only tool that grows sharper with use." ... Maybe that's part of why I learned to keep my edges, at least functionally sharp. I keep my stone in a bucket of water, WHILE cleaning fish. If the knife gets to feeling like it could use a few licks, that's what I give it.
I had 1 single "line" in a 5th grade "play", that we "put on" for ¿History Class?... Anyhow, as I recall; I was playing the part of a pre- revolutionary war Patriot; and I was to say: "A woman's tongue is the only tool that grows sharper with use." ... Maybe that's part of why I learned to keep my edges, at least functionally sharp. I keep my stone in a bucket of water, WHILE cleaning fish. If the knife gets to feeling like it could use a few licks, that's what I give it.
Dec 22, 2020 09:37:37 #
Dec 22, 2020 09:43:27 #
I always scale the part of the fish where I start my fileting. I'll give that a try. Able, I like your part in the play.LOL
Dec 22, 2020 10:03:08 #
What about cutting into the back of the fish, i guess scaling it sounds reasonable, is there another way?
Dec 22, 2020 10:57:21 #
Lee626 wrote:
What about cutting into the back of the fish, i guess scaling it sounds reasonable, is there another way?
I haven’t had too many issues with running the blade down along the back, bouncing off the ribs. It seems I cut with the “grain” on those, unlike those on the side behind the gills.
Dec 22, 2020 11:10:18 #
OJdidit wrote:
I haven’t had too many issues with running the blade down along the back, bouncing off the ribs. It seems I cut with the “grain” on those, unlike those on the side behind the gills.
Some fish do have tougher scales along the back and sometimes the knife slips on me, but i do know what your talking about behind the gills, it is thick
Dec 22, 2020 11:50:53 #
Lee626 wrote:
Some fish do have tougher scales along the back and sometimes the knife slips on me, but i do know what your talking about behind the gills, it is thick
Very true. Save the beer for after the work is done. 😉
I may consider a glove for filleting, but...
1. I need to catch more
2. I need to stop releasing them when I do
Good luck, be safe and Merry Christmas to all!
Dec 22, 2020 15:00:57 #
Dec 22, 2020 18:42:38 #
Jeremy wrote:
Any of you used water to scale fish in the lawn?
I saw a guy on TV scale a mess of crappies on his lawn with a power washer, but have never tried that. Some of his got torn up pretty bad.
Dec 22, 2020 20:54:57 #
Jeremy wrote:
Any of you used water to scale fish in the lawn?
Most of the time I do that Jeremy. Black Drum and Reds, the scales are to hard to get off like that. And you better be ready to get wet. Takes about 20 seconds to scale a whiting.
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.