How To Use An Electric Fish Fillet Knife
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It is not hard to do and you can breeze through a large mess of fish in no time at all - and have fun doing it!
Supplies Needed
Rapala Heavy Duty Electric Fillet Knife... or
American Angler PRO Professional Grade Electric Fillet Knife Sportsmen's Kit
Extension cord (optional)
Fish scaler (not required if skinning the fish)
Pan with cold water to put fillets in
Step by Step Instructions
The first thing to do is to cut behind the gill on the first side only - being careful not to cut through the backbone. You will quickly learn just how much pressure to apply to cut through the skin and flesh without cutting through the bone It's easy!Then you slide the electric knife from the gill towards the tail, riding along the top of the backbone. This will end with you filleting right to the tail.
Now you must remove the rib cage and it is also very easy to do. Just start your knife at the top of the rib cage, barely cutting into the flesh while keeping upward pressure against the rib bones so as to remove only the bones and very little meat.
Finally, starting at the tail end of the fillet, apply slight downward pressure under the meat and above the skin. Then, simply slide your knife the length of the fish to remove all of the skin in one piece.
And, that's it! Your fish is nicely filleted leaving you with a good, solid piece of meat.
This technique works extremely well for crappie, bluegill, other panfish, largemouth and smallmouth bass, walleye, trout and many other kinds of freshwater fish.
Filleting a fish is not particularly hard. It is simply a matter of learning a few cutting strokes. And using an electric fish fillet knife makes it all the easier to do.
The biggest benefit is not having to eat fish with bones in them - especially if you have small children.
Plus, it is just much faster than cleaning fish the manual way.