Instead of cutting through the skin at the tail, I flip the fillet off the carcass and follow through to skin it with the skin still attached. One clean sweep with the knife. It saves a few seconds that add up when you have a bunch to go through. Nice video.
I ordered two of these based on the reviews. th-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
*Awesome product! Great quality feel **enjoyable.fishing** recommend it’s light yet extremely sturdy and well built. Will definitely recommend. Already placing a second order!*
Very nice video. I guess we sort of all have our way of doing things, but need to be always willing to learn from others, so the more we see, the better we can get. I prefer to individually throw the produced fillet into a bit of water immediately after the initial fillet is produced. I find that the blood, et al does not start drying on the fillet and it is easier to separate. Also noticed a common characteristic of so many perch, that is, the little grub worms in the meat. this wasn't mentioned,so I assume they were later removed, or just fried up. Video was well done, hope you din't mind my rambling on. Have a good day!!
Gotta get those pin bones out for sure. I went to a higher end restaurant and ordered perch and they left the pin bones in. No bigger turn off than eating bones in your filets.
Removing the pin bones as you have done here is referred to as a J-cut fillet in the culinary industry, generally we cut out the belly meat as well. I usually just remove them individually with pin bone tweezers. Keeps the fillet larger and more uniform for cooking. I want to try an electric knife but I feel like I wouldn’t end up using it. I keep my Japanese steel insanely sharp but that is a product of being in high end kitchens for years.
The culinary way is to have the fish already gutted & dressed for you. Makes it much easier to do the fillet's. Cracks me up when they say this is how you fillet a fish the right way. But they only do the last 3rd of the fish. First two thirds is catching it & gutting it. You chefs do the easiest part.
That electric Bubba knife comes in a battery version and a plug-in version I cannot find any reviews for either one do you have a recommendation considering you seem to be using at least one of them? I have a Rapala fillet knife that plugs in two 12-volt or through an adapter to my wall but it is not very powerful and I was considering a plug-in electric but with these new lithium-ion I'm wondering if that is the Smart Choice any help would be a excellent thank you
I have the plug in version the blades are extra sharp nut the knife it self heats up a little bit, its also a little bulky. Its cuts really well. I plan on also buying the cordless version
Nice vid aside from the poop hangin' around. I suggest a strong fork with pointy tines to hold the meat while carving out the ribs and to hold the tail for filleting.
As with any fish or game, the first thing should be get the guts out! By cutting through the guts multiple times you risk contamination and tainting the meat. I realize it might be quicker your way but I'd rather not risk intestinal contamination especially in fish. 🐡🐟
Ed Axeman Interesting, it never crossed my mind! I mean I usually try to be careful when cutting them up first, trying not to cut through their guts too much but I will definitely be more careful now, since it’s fairly easy to remove it.. specially on pike I like to first cut along the belly, then focus on top. But I still cut oldschool with regular fillet knife
Instead of cutting through the skin at the tail, I flip the fillet off the carcass and follow through to skin it with the skin still attached. One clean sweep with the knife. It saves a few seconds that add up when you have a bunch to go through. Nice video.
I ordered two of these based on the reviews. th-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
*Awesome product! Great quality feel **enjoyable.fishing** recommend it’s light yet extremely sturdy and well built. Will definitely recommend. Already placing a second order!*
Thanks Jeremy, love to eat perch. Wanted to tell ya I luv your segments on Angling Edge. You, Al, and Jim, my favs
Very nice video. I guess we sort of all have our way of doing things, but need to be always willing to learn from others, so the more we see, the better we can get. I prefer to individually throw the produced fillet into a bit of water immediately after the initial fillet is produced. I find that the blood, et al does not start drying on the fillet and it is easier to separate. Also noticed a common characteristic of so many perch, that is, the little grub worms in the meat. this wasn't mentioned,so I assume they were later removed, or just fried up. Video was well done, hope you din't mind my rambling on. Have a good day!!
Gotta get those pin bones out for sure. I went to a higher end restaurant and ordered perch and they left the pin bones in. No bigger turn off than eating bones in your filets.
Not a high carbon steel but they cut well and hold an edge decent. Stainless is a perk too because easy to clean
hey can u plz make a video to review about cutting beef meat and bone with electric knife/saw
Removing the pin bones as you have done here is referred to as a J-cut fillet in the culinary industry, generally we cut out the belly meat as well. I usually just remove them individually with pin bone tweezers. Keeps the fillet larger and more uniform for cooking. I want to try an electric knife but I feel like I wouldn’t end up using it. I keep my Japanese steel insanely sharp but that is a product of being in high end kitchens for years.
The culinary way is to have the fish already gutted & dressed for you. Makes it much easier to do the fillet's. Cracks me up when they say this is how you fillet a fish the right way. But they only do the last 3rd of the fish. First two thirds is catching it & gutting it. You chefs do the easiest part.
@@BBBYpsi what if said chef also is a fisherman....
We sometimes clean and fillet upwards of 70 fish per weekend. I couldn't live without Bubba. If you're filleting a lot, it's worth it.
That electric Bubba knife comes in a battery version and a plug-in version I cannot find any reviews for either one do you have a recommendation considering you seem to be using at least one of them? I have a Rapala fillet knife that plugs in two 12-volt or through an adapter to my wall but it is not very powerful and I was considering a plug-in electric but with these new lithium-ion I'm wondering if that is the Smart Choice any help would be a excellent thank you
I have the plug in version the blades are extra sharp nut the knife it self heats up a little bit, its also a little bulky. Its cuts really well. I plan on also buying the cordless version
Great video, thank you for sharing! How much are those Bubba Knifes? I am def needing to get an electric filet knife
Nice vid aside from the poop hangin' around. I suggest a strong fork with pointy tines to hold the meat while carving out the ribs and to hold the tail for filleting.
As with any fish or game, the first thing should be get the guts out! By cutting through the guts multiple times you risk contamination and tainting the meat. I realize it might be quicker your way but I'd rather not risk intestinal contamination especially in fish. 🐡🐟
Ed Axeman
Interesting, it never crossed my mind! I mean I usually try to be careful when cutting them up first, trying not to cut through their guts too much but I will definitely be more careful now, since it’s fairly easy to remove it.. specially on pike I like to first cut along the belly, then focus on top. But I still cut oldschool with regular fillet knife
I serached tickle me pink backwards and this video showed up
Keep the surface cleaner
The out all the caviar
It saddens me to see all those perch eggs that could’ve been fish of the future end up in the trash.
What’s he supposed to do with them?
@@bowhunterd2407 obviously inseminate them duh