The wrong knife won’t take your filleting skills very far.
If you’re still learning how to fillet fish, you must have the correct knife. Using the wrong one is burdensome. Also, it will not hone the right set of skills and techniques. It’s like using a wood saw to cut steel. No matter how hard you try to be good at it, it won’t do the trick. You’ll have to use a steel cutter eventually.
This article will educate you on the proper use of the filleting knife and help you identify the things you’re doing wrong. You will also learn how Mister Twister Fillet Knife can take your filleting skills far.
If you’re a fishing enthusiast or someone who likes to cook seafood, a fillet knife is essential. It makes filleting efficient. What makes this a splendid tool for the job is the thin and flexible blade.
Most fish meat and seafood are supple and delicate. A fillet knife makes sure you don’t tear or scrape flesh in the process, keeping the meat intact.
Unlike what most people think, a fillet knife does more than just fillet a fish. Getting a fillet knife has other benefits.
- A fillet knife is excellent for deboning fish meat because of its thin point profile.
- Other fillet knives have a trailing point. These are excellent for skinning fish.
- Fillet knives are also superior when it comes to cleaning the fish. That involves scaling the fish and removing its innards and other unusable parts.
- A fillet knife is not exclusive to fish meat. You can use the fillet knife to thinly slice pork, beef, or even chicken meat.
- You can also use a fillet knife for cutting up and peeling fruits and vegetables of different sizes.
Can’t a chef’s knife do the same?
Most people have a chef’s knife at home. And until you came across this article, you must have thought your trusty chef’s knife would do. It has done your filleting since day one, and it can still go on.
But the magnificence of a chef’s knife diminishes when faced with the task of filleting. Here are some of the things you will find challenging when you use a chef’s knife for filleting fish.
- The blade of a chef’s knife is too broad for filleting the flesh of the fish off the bone.
- Its drop-point profile can’t reach into areas with fish bones without ruining the fish meat.
- At best, a chef’s knife can perform scaling and slicing, which is great if you are grilling an entire fish. However, if you want to clean the fish, a fillet knife can slip into the stomach more easily and acts as a gut hook to pull the innards out of the fish.
- The chef’s knife’s thickness makes skinning a fish arduous. A chef’s knife is also prone to leaving patches of skin on the fish’s flesh. You’ll have to do another sweep just to get them, which is inefficient and may ruin the fillet.
If you have been using a chef’s knife to fillet a fish, you may have done things that make filleting a fish inconvenient. If you identify with one or several of the things below, it’s time to stop doing it.
Do you turn the fish with its dorsal fins facing your stomach, hold the fish’s head, and start slicing away the flesh? Unfortunately, it will not come off when you forget to slice the part between the head first.
When you slice the dorsal fin area first, you will also overlook gutting the fish. Thus, it’s best to start first by cleaning the fish.
Turn the fish’s belly toward you and use your fillet knife to slice the belly. Then, pull the guts out with kitchen shears.
You forget to check for scales when you’re used to having your fish scaled for you at the market.
Even if you did buy it scaled, rinse the fish again and use your bare hands to feel for scales. Better yet, just do another sweep on the skin with your fillet knife.
You can be forgiven for using a chef’s knife just as long as it’s sharp. But using a dull one is careless. It is a safety hazard when filleting a fish. Chances are it will not go in the direction you want it to go and may end up nicking or slicing your fingers.
You don’t want that. So just use a sharp knife and make sure it’s a fillet knife.
So you’ve cooked your fish fillet and started chewing it. Then, something pierces your mouth—a pin bone.
What makes eating a fish fillet an amazing experience is the convenience of not having to take the bones out when you chew. So be sure to double-check your fillet for pin bones before you toss it into the fridge. Then, use the point of your fillet knife or a tweezer to pluck it.
Advance your filleting with Mister Twister fillet knife
If you want to make your filleting almost effortless, get the Mr. Twister fillet knife. It is an electric fillet knife that automates the slicing function. All you need to do is run the fillet knife through, and the Mister Twister electric fillet knife will slice through your fish like you’re slicing room-temperature butter.
The Mister Twister knife can also perform all the functions of a manual fillet knife. It can clean, slice, skin, and debone any fish for you. The best part is it can do it faster and with almost no effort.
We recommend you get this knife as your first purchase. If you’re serious about improving not only your filleting game but also your fish preparation, this knife is a good starting point.