Questions and comments
Moose I have been using my wifes kitchen 110 v electric knife with a blade that is 7 1/2 long by 3/4 inch. I have always thought that it would filet better if the blade was narrower. Where one cuts to the backbone then makes the turn to cut with the back bone. I was curious as to the demensions on your blades mainly how narrow they are. Seems to me a smaller blade would be cutting a much smaller radius thus leaving more meat with the filet.
My knife handle will get plenty warm if I am fileting a bunch of crappie(Kansas has a 50 fish crappie creel limit which I haven't hit and probably won't) so I am expecting to be needing another knife one of these days.
Also surely your American Angler blades are stainless and won't rust!!??
One of these days I plan on filleting some crappies leaving the skin on like I think suggested by CP or Roberta. Not sure where I will be scaling the fish since my wife allows me to dress crappie at the kitchen sink? I think she would object to the flying scales, during scaling, in the kitchen.
In the past I have filleted crappie leaving the skin and scales on. I then broiled the filets with the skin/scale side up. Once cooked I seperated the meat from skin then added salt and Cayenne pepper to taste. This was for ones wanting reduced cholesterol. If I take the scales off then I would be able to just eat the broiled fish with out first seperating the meat from the skin.
Now a question for Rango when you fileted your 42 pounder. Did you cut through the ribs with you filet knife?
I also filet my catfish so as to remove all the red, silver and yellow meat. But I find it difficult to cut through the ribs on around the five pounds and larger cats with my electric filet knife. I only cut through the ends of the ribs taking off the standard filet but then have to got back and cut out the meat above the ribs next to the backbone. If the American Angler electric knife will cut through the ribs on a 42 pounder then it should work like a hot knife through butter on my 5 to 9 pounders rib bones.
Thanks
LBM
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