Thread: A Little Info To Share On Electric Fillet Knives

I have a brand new in the package mister twister and one I used quite a bit of the same model.I also still have out in the garage the slow oscillating,expensive Rapala knife.Have used a couple models of American angler several years ago.Thought I was happy as a clam......A buddy proved to me I was losing about 10% of my crappie by using the electric instead of using a regular knife.We sorted through our catch one day and found two fish of identical weight.I used the electric and he used the regular knife.We put our fillets on postage scales and believe it or not my fillets were real close to 10% lighter.The difference is meat loss around the ribs.I was a bit faster with the electric but not as efficient.It's been 6 or seven years now and I have not used an electric since.To each their own....

Yesterday afternoon*

Originally Posted by Snagged again

I have a brand new in the package mister twister and one I used quite a bit of the same model.I also still have out in the garage the slow oscillating,expensive Rapala knife.Have used a couple models of American angler several years ago.Thought I was happy as a clam......A buddy proved to me I was losing about 10% of my crappie by using the electric instead of using a regular knife.We sorted through our catch one day and found two fish of identical weight.I used the electric and he used the regular knife.We put our fillets on postage scales and believe it or not my fillets were real close to 10% lighter.The difference is meat loss around the ribs.I was a bit faster with the electric but not as efficient.It's been 6 or seven years now and I have not used an electric since.To each their own....

The older I get the better I like electricity.

Originally Posted by Snagged again

I have a brand new in the package mister twister and one I used quite a bit of the same model.I also still have out in the garage the slow oscillating,expensive Rapala knife.Have used a couple models of American angler several years ago.Thought I was happy as a clam......A buddy proved to me I was losing about 10% of my crappie by using the electric instead of using a regular knife.We sorted through our catch one day and found two fish of identical weight.I used the electric and he used the regular knife.We put our fillets on postage scales and believe it or not my fillets were real close to 10% lighter.The difference is meat loss around the ribs.I was a bit faster with the electric but not as efficient.It's been 6 or seven years now and I have not used an electric since.To each their own....

I believe that is more because of how the person fillets the fish. I use an American Angler but I don't cut out the ribcage. The way I learned many moons ago was to run the blade along the ribcage. My fillets come off the fish with no bones and the thin strip along the rib cage attached. Several of my friends cut out the rib cage using both manual and electric knives.
We had an assembly line going cleaning hundreds of Oscars we caught in Florida. They had one guy on each end cutting out the rib cage on the fillets.
I told the guy down from me he wasn't going to have much to do because when my fillets come off the fish, the rib bones stay on the carcass.
I do notice I seem to be the only one doing it that way. I learned that method when I fished for bass and the body was thicker than panfish, usually.

A video would be great!

Originally Posted by SeaRay

I believe that is more because of how the person fillets the fish. I use an American Angler but I don't cut out the ribcage. The way I learned many moons ago was to run the blade along the ribcage. My fillets come off the fish with no bones and the thin strip along the rib cage attached. Several of my friends cut out the rib cage using both manual and electric knives.
We had an assembly line going cleaning hundreds of Oscars we caught in Florida. They had one guy on each end cutting out the rib cage on the fillets.
I told the guy down from me he wasn't going to have much to do because when my fillets come off the fish, the rib bones stay on the carcass.
I do notice I seem to be the only one doing it that way. I learned that method when I fished for bass and the body was thicker than panfish, usually.