Okay, let's clean some fish!

[olddogrib]

Trout to be specific. Small, fresh water and filleted. I know that will be frowned on by the fly rod crowd, but I eat them! I'm blessed to have any at all this year after what Helene did to my state's hatcheries. I've amassed a bit of a collection of fillet knives. Some bought, some gifted. For the last two years I've been on a journey to thin the herd down to a couple that performed best, but I'm stuck at three. I probably should describe what I use them for, but it's pretty much "textbook filleting 101". 1) Slit the belly from gills to vent and pull out the entrails. 2) Slit behind the gills, turn and go down the spine leaving a small tab at the tail. 3) Flip it over and remove the ribcage. 4) Run the blade between the flesh and skin from the tail to the gill end and basically skin the fish, removing any scales with it. My collection consists of a 4" Rapala, a 6" Rapala, a 7" Berkley and a 6" Normark. They've are all touched up before and during cleaning with one of those "pull through' coarse/fine ceramic rod "V" sharpeners. just because I don't have a good alternative for flexible blade knives with my guided systems. For step 1 the winner is the 4" Rapala, just because its short length and I wish it were 3". For the step 2) spine cut, the surprise winner is the 7' Berkley , because I disliked it on sight and don't need the extra length. For the step 3) rib removal the 6" Rapala excels, most likely because of length again. For the step 4) skinning the Berkley was the clear winner again and I don't understand why. I thought the Normark would earn a spot on this starting line up. The Berkley is overly long, I don't care for the ergonomic finger grip, made in China and yet it's emerged as the star! All these knives were measured with a digital Vernier caliper and all blade thicknesses were .05-.06" tapering thinner toward the tip. I'm aware some of them I think are made by the same company. The Normark was the only one that appears to have a primary and secondary factory grind. With the pill-through type sharpeners I can usually l tell when the blade has bee "touched up" by the "resistance" on the pull smoothing out as well as any chips and "problem areas". The anomaly is the Berkley. It always feels "rough as a cob" drawing it through the sharpener, so much so that I thought I must be removing metal on "shoulders" and not at the apex. But by finger touch or shaving hair methods, it always touches up scary sharp and out-performs...go figure!

 

[Razorsharp1986]

I, too, eat my trout. As long as they’re chunky enough.
Love a good fillet knife.
My favorites are from White River Knives. Their 440C cork handled series, especially.
I also use a Mora Fillet and an Arcos (Spanish brand).
I do use some Japanese Single Bevel knives for salmon, too.

 

[BD_01]

There are some waters up here where the Lake Trout/Mackinaw are considered an invasive species and harvesting is encouraged. If you throw ‘em back, it’s preferred you do it after a slit to their air bladders… and in the middle of the lake (because of bears and whatnot).

Cleaning-up them Lakers is my preferred method of environmentalism!

Of course a few get a filet and a visit to the coals.

I have a PacSalt for the gutting, then a 6” Toor Avalon for filet duty (the two knives in the pic). The Avalon is a really nice knife, but a bit stout for fresh water, even for big macs.

Last summer I purchased Spyderco Catchermans (Catchetmen?—hahaha) for my son and me. The initial experience is favorable—and it’s super light weight in the event of a pack day.

I haven’t been out this year, but that’ll change over the next few weeks.

These 4 fellas below aer the small ones we hold onto, so we don’t go hungry in the event we can’t find their papas.







This guy is more respectable, and seems to be about the size where the filets are more useful and tasty!



Spyderco Catcherman and 6” Toor Avalon.

 

[Sam Wilson]

Sam

 

[Sam Wilson]

Some that didn't make the cut:

Sam