Fishing Question

D

DRM

Joined
Sep 4, 2002
Messages
513
I was never an angler, but my kids have had a few opportunities to fish with friends and relatives lately, and now they're hooked! So I guess there's going to be a new hobby in the family.

My question for you anglers is what you use to clean and fillet your catch?I've seen two extremes: wide, stiff Japanese debas, and the more common fillet knives with long, thin, and flexible blades.

Have any of you used both? What's your preference, and why?
 
I have been fishing for 25 out of my 33 years ans learned for grandad that a flexible blade is better for getting the fillets. I mainlt fish for bass,large and small, trout, catfish and crappie. My flexible Rapala's work best for me on these types of fish, and the blades don't cost much.

I have been on guided fishing trips where the guides prepare the fish for you when the trip is over. The ones I have seen use some sort of electrical setup, but with the more flexible bldes.

As you can see, I am more partial to the flexible blades and have no experience with the stiffer blades........


Hope this helps.

Cerberus
 
I'm going to have to agree with the thin flexible filet knife (I have about 3 of those rapala ones... plus others)

I'm assuming you are going to be small stream/local lake fishing. If your average catch is under 7lb, I think the filet knife will work best for you. You will lose less meat. A stiff blade will have to hacking the fish to pieces.

If you really want a treat.. do what I do for most, if not all, my trout..
Gut them, stuff them with celery, garlic, hot peppers, green peppers and fry it in bacon grease...

Artery clogging goodness..
 
Been fishing all my life and will also agree with the flexible filet knife. I was very disappointed with Gerbers Knife with the built in sharpener. Go with a Rapala or Martini. They are sometimes marketed under the same. I prefer the wood handled ones. I also use a small FB or even pocket knife for small trout that are going right into the fry pan. Like Cypher2001 says, gut them and cook them...you can knock the heads off too. I like to keep my fish plain as to taste the fish but will have to try that stuffing mix.
Another suggestion is a good boning knife, my Global has filet many a fish lately too. Take Care and good luck, fishing is a great hobby something my Dad taught me and something I intend to pass on to my kids someday:)
 
You can cut the fillet (meat) of off the fish with just about any knife.
Skinning the fillet is where a fillet knife really shines. I like the flexible blade.
My Schrade Steelhead does a fine job.

Having said that...
If the whole fish fits on the BBQ, he gets cooked whole.
Take out the guts and gills, scale it and cook away.
I like to salt the fish. Don't oil it or it'll stick to the grill.
You should be able to hold your hand just over the grill for a while. Not really hot as you would for steaks and burgers.

Mix olive oil, garlic and fresh parsley. When the fish is done and on a platter add the olive oil mixture. The residual heat from the fish will release all of the flavors...good stuff :)
 
I filleted a walleye with a Ron Leuschen (Little Hen Knives) Cadet once, didn't lose too much flesh either :)
Next time I'll bring a fillet knife though.
 
I use a 6(?) Rapala, with a rubber handle and flexible blade. The the flexible blades are more traditional than electric ones or the Japanese knives you were talkin about. Electrical fillet knives take too much meat of small fish, so I like to use the Rapala ones. They stay very sharp and come with a sharpener. I've used a Buck-style blade before but when useing a fillet knife you can see and feel the difference. My Rapala costed $9. It was a great buy and fits right in my tackle box.

Hope this helps,
and remember: Work is for people...who don't know how to fish. :)
 
Use one of the Rappala knives from Finland. If the fish is able to fit in the fry pan just take off the head and tail gut and scale and shake it up in a paper bag with salt and pepper and flour and fry till golden brown.

Pop open a cold one and enjoy!
 
I used to work on a charter boat, and I think my favorite filet knives were the Russel white handled filets. They take a pretty good edge and hold it, and they have just the right amount of flexibility and stiffness to clean small or big fish.
 
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