Filleting Fish

[Tong]

Hey all,

just came across this site and thought some of you spearos out there may find useful.

filleting-fish.com - Filleting-fish.com


Pete

 

[alexrom1207]

The knives they're using are sharpy sharp sharp!!!! :crutch

 

[Broseidon]

Great site!!! Bookmarked!

 

[Mr. X]

Jeez that guy filleting the yellow fin tuna made it last 14 minutes (zzzzzzzzzzz). Must be paid by the hour not piece work! (Nice job tho').

(BTW I bought some fish in Tesco recently:yack )

 

[Oldsarge]

The knives they're using are sharpy sharp sharp!!!! :crutch

Mean to shout!

 

[agbiv]

Sometimes I am very meticulous when filleting, 'specially when wifie-poo (I'll deny I ever call her that if any of yall squeal on me!) is the end recipient. However 14 minutes is a bit much. :martial

 

[Salehthefish]

Amazing!!! would take me life time to do the same!!!...

 

[monchan]

added to favorites.

I was so impressed I just bought a two knife set from their shop. (impulse shopper) I do ok with the vegetable and butter knifes I have been using, but anything else must be better.

Can't wait till I get them. I think I'm looking forward to filleting my next fish more than going out and catching it! I've watched the movies several times now and think I have the action down. I've been doing
AIR FILLETING all day. The wife is like What @#$% are you doing?
I'm too scared to tell her I bought some knives.

I'll re-post after I have put them through their first sea bass.

 

[Tong]

It would be good to hear what there knives are like as i have been umming and arring about buying some for weeks!!

 

[Lazuli]

I'm a big fan of the "J - CUT" when dealing with Pollock. Handy for taking boneless fillets off round fish.

 

[SurfnSpear]

Somewhere I will one day visit for some goodies Cabela's -- Fillet Knives & Fish Processing

 

[Tong]

AWERSOME!! they have some funky kit!!

I like the idea of an "electric filleting knife" but i think i need to perfect filleting with a normal knife first.

 

[agbiv]

Defiinitely master filleting with standard blade. If and when you decide to get an electric, get a rechargable. Mostly need one if you're processing LOTS of fish. For anything under a dozen catch use a standard blade. Any of the knives Cabelas or Bass Pro sell are good. I especially like Rapalas for price. They last for decades. I also use professional grade knives I had experience with as a fish monger (manager) here at H-E-B. They have white handles and can't for the life of me remember the name. The handles stand up well, blades keep edge, resist salt water, and clean up easily. They are available from Cabelas & Bass Pro, Academy (Texas sporting goods store) and even the dreaded WalMart. I have a number of types for filleting, heavy chopping and even their oyster & clam knives. Don't go with a too high priced knife! The medium to low $ are just as good, last and hold edge fine.

I use a "drag" sharpener with little "v" of stones in the front of the handle. Works fast, gives good usable edge and again is cheap ($10 USD). I have scads of stones & sharpening impliments--and use'em for super fine edges. For everyday and in the trenches I use the drag sharpener.

Good luck. Have mailed to work & wifie never knows. When she spots new gear/kit the conversation goes:

Her: "When did you get that?"
Me: "Oh...so long I don't remember when."
Her "How much?"
Me: "Don't rememebr, but was on SALE...like the blouse you just got."

Conversation terminated. Har! Snort! Guffaw!

 

[monchan]

Good luck. Have mailed to work & wifie never knows. When she spots new gear/kit the conversation goes:

Her: "When did you get that?"
Me: "Oh...so long I don't remember when."
Her "How much?"
Me: "Don't rememebr, but was on SALE...like the blouse you just got."

Conversation terminated. Har! Snort! Guffaw!

Great if it works, mine is of the scary/ angry type.
If I said that to her she'd hit me about the head and say
don't bulls#$t me.

My problem is everything I buy is on the net, as I live in a very isolated place. And she checks every credit card bill we get with a fine comb.

 

[Oldsarge]

Now how can a good wife possibly be angry about a purchase that leaves her with less to do in the kitchen? "Honey, look at this great knife. It will let me do a much better job of cleaning your favorite fish. I really think I ought to get it so I can reduce your workload."

Ninety percent of life is marketing, after all . . .

 

[Broseidon]

Great if it works, mine is of the scary/ angry type.
If I said that to her she'd hit me about the head and say
don't bulls# me.

My problem is everything I buy is on the net, as I live in a very isolated place. And she checks every credit card bill we get with a fine comb.

Sounds like someone needs to man up!

 

[Tong]

what you want to do is start "syphoning money" into dummy accounts abit like Enron!

then you can buy what you like

 

[monchan]

Maybe I'm being a little hard on her and not telling the full truth. She lets me get most things I want. Most, because with my different hobbies there is no end. I buy something then no sooner I want something else. I'm like a kid in cany shop.

Also we bought a house last year/ new furniture and renovation etc.so we are still broke from that. And the main reason, we are now expecting twins come sept. So double dollars on everything.

Anyway, now I've ordered the knives, how about sharpening them.

The drag sharpener with the v stone sounds alright to me. But is that just a temporary edge. where it sharpens for a while, then you need to use a stone again to get a good edge back, then use the drag sharpener again? at least they have those here, will probably get one.

How about a steel how would you rate those?
I have two good stones, I can sharpen knives ok, but not as sharp as the knives in those vids. the sharpener they use in those vids. is like 114 euro. Pass that on.

 

[Oldsarge]

Consider a couple of things. One would be a diamond steel, a steel with imbedded synthetic diamonds. There is no such thing as a permanent edge, of course, unless Kycera is making filleting knives (which I doubt. Ceramics don't flex well). I'll bet that the pro's are using such steels and refreshing the edge every couple/three fish as they work.

Another would be a 'scarey sharp' system that uses dead flat glass plates and 3M abrasive paper down to the 8000 grit level, call it 3/4 micron. This doesn't just sharpen a blade, it puts a mirror polish on it. The result lives up to the name. It's frighteningly sharp. As an example, a plane blade so sharpened will take off a shaving so thin you can read a newspaper through it!

 

[Mr. X]

It would be good to hear what there knives are like as i have been umming and arring about buying some for weeks!!

Hi Tong, I have 2 filleting knives and I must say that I have been very impressed by both of them. One in the classic Rapala 6" Marttiini, Finland - the one with the engraved blade, wooden handle and embossed leather sheath that goes half-way up the handle. They can be expensive these days so shop around; they are often much cheaper in the US - so repatriate one back to Europe if necessary! I bought mine a couple of years ago used from the USA on ebay. It still has the original owners name on the sheath, to which I have added mine. It was sold by his grandson, so it is old c.1970s or 60s - so 40 or 50 years old! It looked like it has only seen light use. It fillets beautifully. It looks a lot like this one on Cabela's website but with a simpler handle design:
http://www.cabelas.com/cabelas/en/t...0101070502&parentType=index&indexId=cat601233

The other knife I found in the local charity shop. It has regular black plastic handle & a cool looking, v. sharp 6" blade. Made in China. It cost the princely sum of £1. Surprisingly, I works just as well as the Finnish one. I tend to keep this at home in a special section of a cutlery drawer. The sheathed knife travels with me on holiday.

I read an article on pros filleting, they seemed to use a variety on knives and sometimes the cheap ones / smaller ones work better. The main thing they said is keeping the knives sharp. So they have several sharp ones ready & switch when the current one dulls. They even had a folding one which worked well.

By the way, any advice on how best to sharpen filleting knives? I'm real cautious with these as I don't want to spoil the sharpness (or the etched writing on the blade). I believe that filleting knives are supposed to be sharpened to a narrower angle than most other types of knife (17/20 degrees perhaps)?