GoTennTitans LIKED above post
Got one of those Rapala filet knives, too. I've had it for many decades. But, when I first got it I wasn't versed on the proper way to use it for filleting fish ... and used it to cut thru the ribs at the backbone juncture.
Needless to say that the knife quickly became quite dull. Enter the elec filet knife and the Rapala knife became almost an unnecessary item ... and is generally only used to cut the rib section out of a fillet, by a helping fishing partner, when the quantity of fish is high and the time frame for getting them cleaned is short. Otherwise, I just use the elec filet knife to cut the ribs out of the fillet.
The amount of meat loss is so insignificant (to me) when using a elec filet knife vs a manual filet knife (even using it "correctly") that I haven't even considered purchasing another manual filet knife. I feel like I get back almost as much meat lost around the ribs by simply angling the knife higher over the "head" of the fish and then going to a 45deg angle when I pass the top of the gill plates. Many people I've seen clean fish, with either type of knife, but especially with an elec filet knife, tend to cut the fish at an almost vertical angle or a very sharp angle ... leaving two large hunks of meat on the head that's thrown away. Most of the time I believe they are doing it that way because they don't know any better (possibly taught to do it that way) or they're just in a big hurry.
I feel like I get back almost as much meat lost around the ribs by simply angling the knife higher over the "head" of the fish and then going to a 45deg angle when I pass the top of the gill plates. Many people I've seen clean fish, with either type of knife, but especially with an elec filet knife, tend to cut the fish at an almost vertical angle or a very sharp angle ... leaving two large hunks of meat on the head that's thrown away. Most of the time I believe they are doing it that way because they don't know any better (possibly taught to do it that way) or they're just in a big hurry.
^^^^^^ This is what I do to, I curve hard up past the top of the gill with just the tip of the electric knife...end up basically over eye....I seen a lot of how to (fillet fish videos and pictures) where they leave the nice sized piece of meat above the gill (ear)of the fish.
The last 10 years or so I been useing Berkley slime fillet blades in my electric knive, there a real flexible,they work very good for filleting and taking out the ribs.
RobAnderson LIKED above post
Thanks for all the tips and info. Newbie here but have been using an electric knife for 48 years on thanksgiving turkeys ( wife got it as a wedding gift, still going strong)
ill get a “fish only” knife for me...she have my fanny if I use her kitchen knife
I’ve been cleaning crappie a long time. I need 2 knives. One electric for fileting and one for ribs. The general Hamilton beach or black and decker usually work ok for electric. The crappie I keep have to be 12”. I use mister twister piranha and a manual for ribs.
If you can learn to keep the top of the fish towards you while fileting, you will skin more fish. It’s awkward at first. Don’t change hands. Just flop the fish to the right and filet the other side.