Thread: World's fastest Gill Fillet!

Originally Posted by Illinoisgiller

I sure wish I hadn't posted the link to the video. I wasn't wanting to get anyone's britches in a pinch.
As with all things there will always be someone faster--always. The fillets taste just as good. I thought someone might find it helpfull. So what is the hurry?
If a moderator reads this post please remove the video link and restore peace. Illinoisgiller

No ill feelings here. Just questions. I have never tried an electric filet knife so I was just wondering about the skin removal. No trying to prove anything. Did not want to offend anyone. Please accept my apologies if it was taken the wrong way that was definitely not my intention.

x 2 , The only thing I see wrong , you don't have time to drink a Beer !
those guys are really good with the old time knife , the blade is way to sharp for me , so I use the electric knife , Not as fast as some but still have a freezer full LOL.

Originally Posted by Illinoisgiller

I sure wish I hadn't posted the link to the video. I wasn't wanting to get anyone's britches in a pinch.
As with all things there will always be someone faster--always. The fillets taste just as good. I thought someone might find it helpfull. So what is the hurry?
If a moderator reads this post please remove the video link and restore peace. Illinoisgiller

I started the thread and I am really glad you posted the link. You are the first person I have seen that could actually get a "whole" fillet out with an electric knife. I use both an electric fillet knife and a knife. I have found the larger the fish are easier to fillet with a knife. The smaller fish seem to do OK with a electric. So if you are accustomed to cleaning small fish, knock yourself out!:D:D:D

Seriously, That was awesome!!! I have never seen anyone cut out the rib bones with a knife, much less an electric. It is very easy for me to cut through the bones with an electric. I have better feel with a knife. I used to cut meat and had a knife sharpening business when I was in high school, so I have been using a blade for a long time. I will give the electric another try after seeing you video.

So does anyone have a video of them filleting a catfish without skinning first? Lets see what that starts!:rolleyes: This is fun! :D

Sorry folks, I thought this thread was heading off in the wrong direction . I was wrong I guess.
I used to use a standard fillet knife and thought I was pretty handy with it. I never got faster than a minuit each though.
The first time I picked up my brand new 12V Rapalla fillet knife, I tossed it back against the back of my work bench where it rested in a pile of junk for months. For anyone that has used a knife everything seems wrong. The handle is HUGE , The blades seem MUCH too long and clumsy.
I got stuck using a public fish cleaning bench that was 3 ft high. While I was breaking my back cleaning a mess of fish, a fella stopped by and explained why I should be using an electric knife . He said to get it out and use it--BUT-- Start out SLOW, Just go through the motions and speed will come on it's own. I'm sure happy I took his advise. It took a bit to get the hang of working with such a clumsy tool, but has paid off. I need to make another video while working step by step slowly.
I have a pair of 12V- 110V knifes and cut the cord off to around 6 ft. and put a set of clips on the ends to use with a 7 amp 12V little battery I also use to power the Eagle 320C finder on my float tube.
The case is next to useless. I carry mine in a 5 gal. bucket. Battery in the bottom, knife little bowl and plastic bags in the bucket too. Carry along a little wood stool and gal of clean water and you're good to go. :D
An afterthought on the rib cage. remove it before the skin. Hook the knife tip up against the bigger butt ends of the rib cage and roll the knife while moving along the underside of the rib cage, keeping the knife edge up against the bottom of the cage. That rib cage will litterally pop out after a few. Start slow.---You won't be sorry. If this link works it will show why you should NOT try to use dull blades. lol Illinoisgillerr YouTube - Filleting bluegill in Iowa

I've been utilizing this guys method except I just leave the skin on I don't mind it it comes right off after cooking.

I use the same method as that guy, but I'm not THAT good. I don't believe my knife has ever been that sharp either.

Originally Posted by Duckbill

I use the same method as that guy, but I'm not THAT good. I don't believe my knife has ever been that sharp either.

If you put your gills on ice overnight, you can clean them that fast. It firms them up and makes it a breeze to clean them. Still need a sharp blade tho.

He is pretty fast with a regular knife.
This was done with my 12V portable knie. 2 in 48 sec. Am I the OTHER worlds fastest at 68 yrs old. lol lol lol YouTube - panfish cleaning Illinoisgiller

Thats the old fashoned way ,I learned to do it when i was a kid ,we scaled them then ,
that guy was really good ,made it look easy