Fillet knives and ocean fishing

G

gorm

Joined
Feb 1, 2000
Messages
58
I'm contemplating the purchase of a fillet
knife-one of those 9" slim, flexible blade
sheath knives. If you were, say, camped out
on the SE Alaska coast, and wanted to try ocean fishing what would you choose
for cutlery?
Or would you just go with a 3-5" drop point?
 
Depends on how much fish you are going to fillet. If it's going to be a lot,then one of the thin bladed knives sure helps - and they are cheap. If you get one of the Scandinavian ones you might want to burn the varnish off the handle to make it less slippery. They make incredible kitchen knives!

Jimbo
 
When we were in Prince William Sound, Alaska, we used a Rapala filet knife every day. We had other knives, but were really glad to have had the fish knife. As Jimbo said, super in the kitchen.
 
Filleting large fish is very nice, but not a need. That said, I do not think I will ever again eat a pike I've not filleted. Some fish can be readily steaked, which a large chef's style knife will do readily, and some are just as easily gutted and fried, heady and tail still intact. And catfish make good fertilizer, and are supposed to be great at seasoning that cedar plank you were pondering making a dinner out of.


Stryver, with a small bias against one or two fish...
 
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