Northwest Fishing Reports

Tonight I fileted some trout I caught this weekend. I plan on smoking them, that is why I am fileting them. I certainly wouldn't bother if just cooking them outright.
Anyway, man.... I just stink on this fileting thing. I am not asking about technique, I'll get it in time.... I just want to know what the thought process is for why a traditional filet knife is so skinny. I'm talking about the white plastic handled one you most commonly see out there. I know many of you have a favorite brand etc. But why are these things shaped like this? It makes it very easy to cut the shoulders off the fish, and leave meat along the belly.

Or maybe you guys use a wider blade knife?

Hey Quad…I believe the thinness and shape of the blade make it more flexible to maneuver the knife while filleting and reduces the amount of ‘damage’ caused to the meat. :geek:

I think you'll find that the curve in the knife tip allows you to keep more cutting edge in contact with the carcass and the thin blade allows you to follow contours much better. It also helps for getting into tight spots and the smaller surface area reduces the amount of drag on deep cuts and when skinning your fish. I find these elements are much more apperant when de-boning a deer or elk.

fillet knives are for bass, bottom fish, ect. Trout and salmon require a different aproach and different knifes.

I've used thick knives for filleting rockfish and lings because their thick bones are tough to cut through with a regular fillet knife. with a 1in wide knife it is very difficult to pivot the blade after you cut to the spine. myself I prefer a stiff fillet knife for most things.

what kind of knife and approach do you use bodofish?

For most fish I use a regular fillet knife, for salmon and big trout I use a hurk'in big butcher knife. It's a 14" forschner.