Filleting for survival

[dartanyon]

A blade to look at for something out of the square

 

[udtjim]

Looks good, is the fire started yet?:thumbup:

 

[tonym]

Your making me hungry.

Is that the Mora Fillet knife?

 

[Les]

I've always said a fillet knife is one of the required knives in any collection.

How I wish for a Phil Wilson, or a Dozier in S30V!

 

[Mack]

My KOA steelheader and Cub Bear are always close at hand. The Cub is small but is a fantastic Bird and Trout knife.
I wonder if we can talk Bryan Breeden into making a fillet knife with some Blaze orange scales and O1...

 

[Rockywolf]

Yummy. A fire, fish, and a beer-good eats.

 

[Mack]

Yummy. A fire, fish, and a beer-good eats.

I'm not sure I know what you mean.

 

[Wandering_About]

I wonder if we can talk Bryan Breeden into making a fillet knife with some Blaze orange scales and O1...

Keep an eye out, Bryan is actually making up a knife for me this week that I specifically designed with filleting as one of the purposes. It's not strictly a fillet knife design, but I think it is a design that will work pretty well for that.

 

[Mack]

Keep an eye out, Bryan is actually making up a knife for me this week that I specifically designed with filleting as one of the purposes. It's not strictly a fillet knife design, but I think it is a design that will work pretty well for that.

Great minds think alike!:thumbup:

 

[dipbait]

What kind of fish is that? The fillets look scrawny.

 

[dartanyon]

The knife is a Marttiini from Finland ... its got a longer than normal blade and I got it due to its blade shape and length. Some of the fish I spear (rock blackfish) have very wide fillets (length of the blade) and the blade length (8 1/2") is for skinning.

These fish are Flathead, we call them lizards. The fish arn't really a great size although legal and the fillets are a little bigger than they look due to the odd cross section of the fish. The smaller fish are sweeter and around here, some of the best eating fish, cooked with little or no seasoning and eaten without hardly any garnish (little salt and dribble of lemon). Delicious!

 

[K Williams]

Who makes that grill?

 

[zombieHD55]

In one of the photos you can see the name Lodge on the front. If you google Lodge you can find more information on these neat little grills, I want one now.

 

[Les]

Not to derail, but I just had a thought. Yes, it did suprise me!

In a true survival situation, wouldn't it be best NOT to fillet fish and to cook the whole fish in its skin? The skin can and will keep the fish from completely falling apart, will allow more of the nutrients/oils to remain inside and will give a better yield per fish?
Waste would be a major concern if obtaining fish were difficult and scarce.

 

[Brad "the butcher"]

Not to derail, but I just had a thought. Yes, it did suprise me!

In a true survival situation, wouldn't it be best NOT to fillet fish and to cook the whole fish in its skin? The skin can and will keep the fish from completely falling apart, will allow more of the nutrients/oils to remain inside and will give a better yield per fish?
Waste would be a major concern if obtaining fish were difficult and scarce.

Sorry to hijack/derail but......
I have cooked fish just straight on coals and it turns out surprising well, with s&p. Juicy and the guts shrivel up and don't rupture. Unless you have a surplus of food boiling is the best option to retain all the goodness mentioned above. This is recommended in the S.A.S survival manual along with many other sources.

Every survival kit should have some way of boiling water. Tinfoil is not a good choice if you have ever tried to actually boil water in a shaped container, frustrating and fire-ending. Not to mention if your hands are injured or hypothermic good luck making a serviceable container.

My choice is International flavored coffee tins. They are sturdy kit containers that can take repeated heating. My dad and I have used them since the seventies and he trained a lot of boyscouts. Just pack some tinfoil for a pot lid and bowl.

 

[K Williams]

In one of the photos you can see the name Lodge on the front. If you google Lodge you can find more information on these neat little grills, I want one now.

https://secure.lodgemfg.com/storefront/product1_new.asp?menu=prologic&idProduct=3975

 

[alco141]

love those knives of alaska, i have a couple of their knives, the cub bear is one of my favorites, i dont have the fillet knife , but these are good knives. the brown bear combo has gone on may hunts with me.

alex

 

[Raskolnikov]

Nice pics! It's neat to see fishing photos of fish that I'm not familiar with.

 

[Guyon]

In one of the photos you can see the name Lodge on the front. If you google Lodge you can find more information on these neat little grills, I want one now.

The Lodge factory is here in TN, and I've bought some of their "seconds" at the factory outlet for a lot less than retail. Usually just amounts to a pit or two. Sometimes hard to tell the firsts from the seconds.

I'm going to have to stop in next time I'm down that way and price that little grill. It's called the Sportsman Grill.

Oh, and I like fillet knives too. I've added three more since this pic.

 

[Mack]

The Lodge factory is here in TN, and I've bought some of their "seconds" at the factory outlet for a lot less than retail. Usually just amounts to a pit or two. Sometimes hard to tell the firsts from the seconds.

I'm going to have to stop in next time I'm down that way and price that little grill. It's called the Sportsman Grill.

Oh, and I like fillet knives too. I've added three more since this pic.

4th from the left. Is that a Busse fillet knife?:thumbup: If so, I need to look into one of those.