I have been reading on here all the different ways people have been fileting their fish. I used a regular filet knife, until I starting using an electric knife. It took a little getting use to but now I would not go back to the regular filet knife for anything. I like to scale my fish and then filet them leaving the skin on one side of the fish. It seems to keep the fish from drying out during frying. Does anyone else like it that way?
I cut the skin off our fillets. Just habit..... And I will never use a regular fillet knife again to fillet fish. I do use a fillet knife to cut the rib cage off the fillets. I like it because I can cut really close to the bones and save as much meat as possible. Alot of people eat around the bones....but not at my fish fry's. Too many kids eat at ours.
Kevin Taylor
20XD Bullet