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#16
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#17
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I saw another vid where a guy skinned a flathead fillet with his fingers and pulled the pin bones out with the skin. I tried and just tore the fillet to pieces
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#18
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It definitely works.
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#19
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Don't know if "most" fishers actually do it well...
Having worked in commercial fish markets, I can tell you that knives like 5 or 6 were most popular among guys who WERE good at it, and did it for a living. This article's pretty interesting, and rings pretty true to my own experiences: https://www.filletfish.com.au/info/filleting-knives Also, I've found chefs and fishing personalities (particularly ones on TV) almost NEVER know what they're talking about when it comes to knives.
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My name's Jack, and that lure's MINE!!! |
#20
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Regards to all Dick |
#21
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Someone needs to get the word out there - I wish I had read it before purchasing my last long flexible knife "There is a misconception that a fillet knife should be a super thin extremely flexible knife. In all my years as a pro filleter I am yet to have worked with a single person that fillets with the type of flexible knives that are predominantly sold at tackle shops and marketed as excellent fillet knives." The are great for skinning - but for filleting, I've been gravitating towards a shorter stiffer blade Last edited by yellow door 1; 10-10-2018 at 09:04 PM. |
#22
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Yeah I've been taking advice from the wrong people for way too long |
#23
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Yeah I've got pro mates in W.A. who use that style as well - I would have thought it would have been much more popular in the poll
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#24
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Not only is this kind of work less effective with a long, floppy knife, but it can actually become quite dangerous: https://www.youtube.com/watch?v=Al1o6tLueXc Stiff knives can also be used/sharpened to the point where they're little more than stilletos and still be useful/safe: https://www.youtube.com/watch?v=39h4wMxAbGI
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My name's Jack, and that lure's MINE!!! |
#25
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The one I tried was straight out of the keeper net. Most likely I did it wrong.
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#26
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I like to cut the skin around the perimeter of the fillet to expose the flesh - then make deeper slicing cuts down to the back bone - making that initial cut with a long flexible blade is a nightmare - so I started caring a small stiff pairing knife and find the extra control very handy It would be impossible to find one blade that does it all but marketing these long flexi blades as filleters hasnt helped me in my search |
#27
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You're not the only one whose failed to master that method
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#28
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The Gurus have told me to place my whole fish in the fridge for an hour or so before filleting to firm up the flesh. Perhaps this would help, but I'm far too impatient for that.
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#29
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If my fillets are too round or wide to skin in one pass I just cut them down the middle and then skin |
#30
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