I figured this would be a good forum to solicit opinions on electric fillet knives. Anyone use them?
i got one for christmas. It is awesome when you have lots of fish to clean, but I still go manual for bonier (sheepshead/spades) or smaller fishes because you will either lose a lot of meat on the turns or end up with ragged pieces. They are awesome for piles of mahi and BSBs, though, and it is definitely worth it when you are staring down a pile of fish at the end of a long day.
i have the rapala two way. it is either elctric or battery. has both connections and comes with two sets of blades. long and shorter. you can get this at wally world for $49. i also saw the same knife at accademy sports for $89. i told the manager that he was only $40 off and he acted like i figured. (did not give a &%$#). this has been a good knife and is handy in the boat also.
Thanks. I’m usually not keeping more than 5 or 6 fish but I fish out of a kayak and am usually pretty worn by the end of a day. I’m not the greatest at cleaning fish and anything that would help speed the process would be appreciated. I gather that like most things, some are better than others. mhebbard, what brand are you using?
I am totally against electric knives.
Karma is 360 degrees
Electric knives are great for skinning fish. No use for filleting. A good SHARP fillet knive makes easy work of most any fish.
Jay
Pheonix 29 Sportfish
Shamrock 20 Cuddy
Key West 1520 Explorer
Come by my store in Summerville and I will teach you the correct and fast way to fillet any fish. No professional fish cutters use electric knives. A sharp Dexter Russel will out perform any electric knife
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Sellsfish, I’m sure I could use the lesson but I rarely get up to summerville. What store?
I’ve been using a decent 6" Tramontina boning knife but maybe I need lessons on knife sharpening first…
Bring your knives by my store Sellsfish Premium Seafood, 1672 North Main Street #7, Summerville SC 29483, and I will sharpen them for you
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Forschner works too,Never used a electric,never will;and i said i’ll never get sick either;and I wouldn’t laugh to hard It just might happen to you
Now THAT is customer service!!!
quote:
Originally posted by sellsfishBring your knives by my store Sellsfish Premium Seafood, 1672 North Main Street #7, Summerville SC 29483, and I will sharpen them for you
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
I have trouble cutting the skin off of catfish…Any tips?
quote:
Originally posted by rockbottom3I have trouble cutting the skin off of catfish…Any tips?
Don’t peel the fish, it leaves a silver skin membrane on the back side of the fillet, and that tries to curl up when you cook it. Fillet the catfish the same as you would any other round fish and then skin the same way (with a sharp knife).
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Hey Sells…good info.
I would guess you would do the same with Mahi rather than leave the membrane on the meat?? I have seen some just pull it off like a catfish.
By the way, the last knife purchase I made was 3 Dexter’s at Academy. I keep em sharp too but cheat using an electric sharpener I purchased at Bass Pro. QUick & easy to use.
I will say that I use a 120volt electric knife for fish like Bream, Largemouth, Redfish, Sea Bass & I can knock em out quickly.
I need to bring my electric & challenge you to a “skin off” on one of those species I mentioned…LOL.
I have one of those Rapala 12 volt electric knife kits & mine sucks. No power at all. Mine at least.
Mighty cool of you offering to to show in person. You and some others are very helpful folks.
Thanks,
NN
06 200 Bay Scout 150 Yam
Sellsfish - thanks but cutting the skin off of the filet is what is giving me problems. I can’t seem ot get all of the skin off - any tips
bring a couple of whole cats by the store and I will show you how we break them down
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
quote:
Originally posted by rockbottom3Sellsfish - thanks but cutting the skin off of the filet is what is giving me problems. I can’t seem ot get all of the skin off - any tips
Keep practicing. If you are still having trouble dont try to cut it too close. You may lose a little more meat but once you get the hang of it you can start trying to cut it closer. It is much more difficult to remove small patches of skin if you get too close and cut through the skin than if you filet it all off in one cut.
correct tool for the job…
from 12" breaking knives to a 4" sliming knife. a good steel is a must for keeping an edge.
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NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Impressive! My one knife looks similar to the first one to the left of the steel in your pic.