Electric or Old School

[ibmack]

I limit my catches (or at least take home) to twenty no matter the fish . Bream always get the hand knife and crappie get the ele. variety.since I scale then fillet time is to long on huge numbers . Heck I have already put up (not counting those eaten fresh) 25 quart bags of 20-35 bream fillets and 5 bags of crappie .

sounds like you need to have a neighborhood fish fry or quit keeping any for awhile

[mildot1]

I limit my catches (or at least take home) to twenty no matter the fish . Bream always get the hand knife and crappie get the ele. variety.since I scale then fillet time is to long on huge numbers . Heck I have already put up (not counting those eaten fresh) 25 quart bags of 20-35 bream fillets and 5 bags of crappie .

Just for the info. Why do you scale then fillet??

Thx
Brad

[CrappiePappy]

Just for the info. Why do you scale then fillet??

Thx
Brad

Likely that he prefers the meat with the skin on, but still without bones. The skin does add a hint of a sweet, nutty flavor to the fish IMHO.

[NIMROD]

I limit my catches (or at least take home) to twenty no matter the fish . Bream always get the hand knife and crappie get the ele. variety.since I scale then fillet time is to long on huge numbers . Heck I have already put up (not counting those eaten fresh) 25 quart bags of 20-35 bream fillets and 5 bags of crappie .

That can help on small fillets not drying out while frying

[huntinslabs]

I use a plain ole fashion Rapala filet knife. Just keep em sharp and carry on.

[smashdn]

I use a plain ole fashion Rapala filet knife. Just keep em sharp and carry on.

Same here. Just clean and sharpen it.

I watched people with an electric cleaning bluegills and redear the other day. Guy with the electric cut off the side but wife with a regular knife had to go back and get the skin/scales off and cut out the rib bones.

I just use the fillet knife and go around all that, flip the fillet onto the skin side and cut off the skin.

[Brimfisher]

I'm with Huntinslabs. I stick with an old fashioned filet knife.

[ad1974]

I use the regular rapala filet knife,I usually limit it to 10 to 15 max keepers per trip so it doesn't take too long to clean them.I feel comfortable using that knife as I've had it for quite a few years but I have kicked around the idea of trying the electric knife.I'm just worried I wouldn't like it and it would be a waste of money.

[slackline]

I still use a traditional fillet knife. I have not been satisfied with the quality though. So I have made my own in my own design. .


Granted, knife making is a hobby of mine so it wasn't uncharted territory. One of the Arkansas members is going to help me out by doing some field testing on this one and I have a sketch for a 6 inch version for the next one.

[Snubby]

I still use a traditional fillet knife. I have not been satisfied with the quality though. So I have made my own in my own design. .


Granted, knife making is a hobby of mine so it wasn't uncharted territory. One of the Arkansas members is going to help me out by doing some field testing on this one and I have a sketch for a 6 inch version for the next one.

Mighty fine looking knife there. I been toying with the idea of making knives myself. I already have the steel supply, do concrete sawing and drilling and supposedly these big blades make a heck of a knife blade. Some old timer used to get them from us (scrap blades) all you could give him, said he never seen steel that would keep and edge as good as the steel used in these saw blades. So maybe one day I can see for myself.