A sharp fillet knife is one of the more useful tool that a person can have in either a kitchen or in a tackle box. If one moves the fillet knife along the backbone of a salmon fish, the flesh will peel away in one sheet. However, if the knife isnt move at the proper angle or if the fillet knife isnt sharp, the fillet knife will tear the fish and waste some of the valuable fish meat.
Many people who regular prepare fish will have experienced these frustrations with a fillet knife. Fortunately, most of the problem with a fillet knife are both predictable and preventable, and most of those problems that do occur are also fixable if one knows what to look for. Aside from the blade of the fillet knife, there are a variety of other elements that relate to and influence the process of filleting fish.
The way that a person hold a fillet knife, the way that a person maintains there fillet knife, and even the species of fish that one is preparing can have an impact upon the process. Thus, if one understands the common pitfalls in the filleting process, one can transition from filleting fish in a frustrating way to filleting them in an effortless manner. There are a variety of situation with which both weekend angler and professional fishmongers may encounter these problems.
Common Problems When Using a Fillet Knife
Each of these problems reveal something about the filleting process or the fillet knife that is being used. One problem with fish filleting with a fillet knife is if the fillet knife have dull blades. Fillet knives should always be razor sharp because the fillet knife must separate the flesh of the fish from the bones without destroying the flesh or the bones.
1. Dull or damaged blades
If the fillet knife starts to roll or if the fillet knife develops nick, the fillet knife will push against the flesh of the fish rather than cutting it. If one forces the blade of the fillet knife, the flesh will be compress and the fillet knife will make a ragged cut with the fish. However, if one hones the fillet knife prior to use the fillet knife, and if one sharpens the fillet knife after each few fishing outings, the fillet knife will last in the same manner as when it was purchased.
2. Improper blade flexibility
The second problem with fish filleting with a fillet knife is if the fillet knife is not flexible enough or too flexible. A good fillet knife should be able to flex enough to accommodate the rib cage of the fish, but be stiff enough to retain control of the fillet knife. If the fillet knife is too rigid, one will have to lift the fillet in chunk with the knife rather than in one sheet.
However, if the fillet knife is too flexible, it will be difficult to maintain precision with the fillet knife, especially near the tail of the fish. The amount of flexibility that a fillet knife should have will depend upon the specific type of fish that is being filleted. For instance, a fillet knife that has more flexibility will be needed for a delicate fish like trout compared to a thick fish like tuna.
A fillet knife can be tested for flexibility by press on the tip of the knife against a cutting board; if the fillet knife flexes too much it will be too flexible for most fish, but if it does not flex at all, then it will be too rigid for any fish. The third problem in the process of filleting fish with a fillet knife is if a person use the wrong grip for the fillet knife. Most people will wrap their hand around the handle of the fillet knife.
3. Using the wrong grip
This grip is appropriate for a chef’s knife, but incorrect for a fillet knife. Instead, one should pinch the fillet knife between their thumb and their forefinger just ahead of the guard, and wrap the remainder of their finger around the handle of the fillet knife. This type of pinch grip will provide better control of the tip of the fillet knife and allow the person to better feel the resistance of the blade against the bones of the fish.
Though awkward at first, using the pinch grip will eliminate the need to utilize the standard knife grip for filleting fish. The fourth problem with filleting fish with a fillet knife is if the knife is not maintain at the proper angle. An improper angle will result in the creation of a staircase of fish meat on the bones or in holes within the fillet.
4. Incorrect knife angle
The proper angle for a fillet knife is around fifteen degrees to the backbone of the fish and must be maintained throughout the filleting process. If one keeps the knife in such an angle to the fish, it will easily slide along the fish and the fillet will peel cleanly from the backbone. Though it may seem difficult for a new fillet knife user to maintain such an angle, an experienced fish fillet knife user will perform such an action effortless.
The fifth problem in the filleting of fish is if a person does not understand the anatomy of the species of fish that they are preparing. For instance, a flounder will have a different type of anatomy to that of a striped bass. If one does not take a moment to study the anatomy of the fish prior to beginning to fillet it, it is likely that one will either end up with meat left behind the fish bones or one will hit a bone that was hidden within the fillet.
5. Lack of anatomical knowledge
A person should take a moment to examine the fish, run a finger along the backbone to feel the rib, and adjust their wrist to follow the fishs anatomy. Round fish will be filleted from head to tail, while flatfish will first have the fillet of the top portion of the fish removed, then the fish flipped over and filleted in the same manner. The sixth problem in the filleting of fish is overworking the fillet knife.
6. Overworking the knife
Many cooks will use the fillet knife to open clams, shells, and even package. Any use of such a tool other than filleting fish will damage it and shorten the life of the knife. Instead, the cook should reserve the fillet knife for filleting fish and use other knife for these other tasks.
Thus, if proper care is taken of the fillet knife and if it is used for the proper tasks, the fillet knife will last for many years. The seventh problem in the filleting of fish is if one rush the process. It is tempting when one has spent a long day on the water fishing for the fish to rush the process of filleting them.
7. Rushing the filleting process
However, if one rushes the process, the knife may become stuck on the scale of the fish, or it may tear the skin of the fish. Though it may seem as if rushing the process will take less time to complete filleting the fish, it will take more time overall due to these potential problem. Those that have experience in filleting fish can fillet them quickly.
However, they will never seem to be rushing the process. These cooks have learned through experience the benefit in taking their time to properly fillet the fish. The eighth problem with filleting fish with a fillet knife is if a person does not use the proper length of fillet knife for the type of fish that is being prepared.
8. Inadequate blade length
A six inch fillet knife may work well for filleting panfish or trout. However, it will be inadequate for filleting a thirty pound king salmon. The tip of the knife will not reach far enough along the back of the fish.
On the other hand, a ten inch knife will likely be awkward to use on a small bluegill fish. The extra length of the blade will make it difficult for the cook to control the tip of the knife, and it may easily puncture the belly cavity of the fish. The length of the fillet knife should be selected according to the size of the fish that will be filleted.
Anglers can purchase a shorter fillet knife for trout and perch fish, and buy a longer fillet knife for salmon, stripers, and halibut fish. Though they may seem like extra ounces to add to a fishing tackle box, they will pay for themselfs in the preparation of the fish. Finally, the last problem in filleting fish with a fillet knife is if the cook does not store the knife properly.
9. Improper knife storage
If a fillet knife is not store in the proper way, it will eventually get banged against other tools in the tackle box or drawer. If one uses a blade guard or a knife slot for knives in a knife roll, the blade will not get banged against other tools. Hanging a fillet knife by the handle from a magnetic strip on the kitchen wall works well.
However, one should avoid hanging a knife from a magnetic strip if the knife will be transported within a boat; the motion that the boat makes may cause the knife to fall from the magnetic strip. These problems with using a fillet knife can easily be avoided. Thus, the next time that one prepares to fillet fish that have been caught, they should take a few extra minutes to review each of the problems that have been described herein.
By taking a few extra minutes to properly store the fillet knife, to make sure it has a sharp edge, to use the proper grip for the knife, to understand the anatomy of the species of fish that will be prepared, and by storing the knife properly, one will have a knife that will prepare the fish into perfect sheet of meat without any bones. Furthermore, one will feel good about having prepared the fish in such a manner; your future self and the individuals that get to enjoy the meal will thank them for their care in preparing the fish properly.