Bout to filet my first fish...

Welcome aboard Roan444! I agree that a sharp knife is a must, and you don't have to be in a hurry. Take yiu'r time and you'll get the hang of it Chris!

Quote:

---

Originally Posted by DrJohn

Welcome aboard Roan444! I agree that a sharp knife is a must, and you don't have to be in a hurry. Take yiu'r time and you'll get the hang of it Chris!

---

Thank you Sir! I am glad to be here. Like most people, I lurked around for a couple weeks first, and found it to be a real 'pull up a bucket' kind of place. I like that.

It takes practice...and next year you'll have to go thru the practice again until it becomes as easy as riding a bike. You'll get it though. Stay after it.

Been sick with a bad cold ever since last Tuesday. So i haven't been able to get it much practice. Hopefully with me back at 100%, i can catch some fish and keep practicing.

Welcome! i just practiced and practiced and im still practicing every time i get some fish that are big enough to fillet..Also got some great tips by Watching a guide on Toledo Bend in the early 90's clean our catch.His name was Chris and he was lightning fast with a electric knife.......

You have to relearn a bit with an electric knife and that is best based on being experienced already; so it is best to start with a regular fillet knife, a good sharp one and keep it sharp. I always take the steel with me into the fish house, unless I only have a couple of fish to do. And I use it, too. But the steel is an additional skill, other types of sharpeners work almost as well. The ideal is a sharp enough edge on your knife to shave with.

As far as I am concerned you can keep your scaled meat, I will take mine skinless and boneless. If it aint big enough to fillet, IMO it aint big enough to keep, either, and I am not one for "fry-hards". Filleting once learned is both faster and far less mess than scaling fish, but there is a learning curve, although not much of one for anybody with any knife experience.

Quote:

---

Originally Posted by ChrisCarter

In the hands of a beginner, asking them cut a fish with an electric knife is like asking a 12 year old to cut up a deer with a chainsaw

---

I thought the same thing prior to buying my first electric fillet knife. I found it to be better and safer (for me) because I didn't try to force the knife through the fish.

Quote:

---

Originally Posted by NeonMoon

You need to be sure your fillet knife is good and sharp (I have 3 so I always have a sharp one handy). You could probably find some good videos on YouTube to watch that might help. If you're new to filleting fish, it's like anything else, you'll get better with more practice.

---

Fillet Knife Havalon Baracuta-Z

I have these and they work well when I'm on the river with no electric. If I'm near electricity then the Mister-Twister shows up.

Quote:

---

Originally Posted by crappiepappy

You might consider buying one of those "fillet gloves", if you intend to use a regular filet knife & fear doing more filetting of your hand/fingers, than fish. Be aware, though ... they are NOT intended for use with a elec knife !!!! And, I can't even guarantee that they'll protect you from a regular filet knife, as I've never used one (since I use a elec knife on any fish I clean, regardless of size). I just remember reading the package disclaimer, that says it's not for use with a elec knife !!

Don't try to filet in record time. Take your time & perfect your technique, first. Speed will come with repetition, once you've figured out what techique works for you.

You probably already know this, but .... I've seen so many people cleaning fish & making an almost 90deg cut down the side, that I feel it worth mentioning :

When running the knife under the gill plate, to cut the fillet/side of the fish off ... I start by entering the middle of the knife blade under the gill plate, & cut in until I hit backbone. Then, I roll/curve the knife around the gill plate & up over the eye of the fish ... then roll/turn the knife blade under & back towards the tail. This cuts off an added nickel to quarter sized piece of meat (depending on size of fish), on each side, that many people just leave on the carcass. banghead
I've seen so many people just make a straight cut down the side of a fish, that I have to bite my tongue & stick my hands in my pocket to keep from "saying something" or snatching the knife outta their hands & filleting the fish for them Rofl .... but, since not everybody is accepting of "constructive criticism", been doing it that way forever, and/or "prefer" to do it that way .. then I just stay out of it & teach by example (since I know that people "watch" other people, when they're cleaning fish ... not only to check out the size of the fish, but also to mentally critique their cleaning technique)

Now, as I said ... I use a elec knife, so the cutting technique I explained above is in reference to using the electric version. However, even when using a regular filet knife, making the cut run above the eye will still get you a good % more meat ... and may even out any loss caused by an errant cut, elsewhere.

... cp :cool:

---

Pappy always takes the time to give excellent advice. I know things are much better for you now. I also use electric and can fillet a Shellcracker or Crappie in under a minute. Perfect practice makes perfect fillets.

Caught a 10" crappie and 14' catfish today. Took them both home to filet. I think the first thing that popped up in my mind while fileting, maybe i should get an ACTUAL filet knife. Not some $5 knockoff i found on a shelf at Bass Pro Shop. Fileting the catfish was hard, by hand at least. No doubt if i were using an electric knife it would go smoother. Naturally i messed up the catfish, then i couldn't figure out if i could cut the filet from the skin of the fish. So that was kind of a mess.

The crappie turned out much better, and probably the best out of everything i have attempted to filet. Still not perfect to my standards as i felt each side of the fish and realized i could still pick meat off that.

Couple of images: WARNING! SECOND ONE IS GORY!

That's not the knife i use to filet with. I use that to gut the fish
http://i48.photobucket.com/albums/f2...5/Junk/003.jpg

This one is gory.
http://i48.photobucket.com/albums/f2...5/Junk/004.jpg

Finished product from both sides.
http://i48.photobucket.com/albums/f2...nk/006-1-1.jpg