In this modern-day and age, almost every kitchen tool has a technologically advanced version. Even can openers and knife sharpeners do! So, it’s not a surprise that electric fillet knives are now the hype. These ergonomically designed knives can help you easily accomplish the once arduous task of filleting fish.
Electric Fillet knives have sharper blades than regular fillet knives. They also stay sharp longer. Electric fillet knives also tend to give you a more precise fillet cut. And it saves you a lot of time especially if you’re filleting a big batch of fish.
How should you fillet fish using an electric fillet knife?
Rinse outside of the fish with cold water to remove any bacteria. To remove the scales, scrape it using the dull edge of the knife or a spoon. Next, remove the dorsal or back fins. To do this, make an incision along the flesh on each side. Then carefully pull the fin out to avoid leaving tiny bones on the fish.
Once done, start gutting the fish and remove the innards. After removing the gills and entrails, wash the fish again in cold water to remove blood and enzymes.
When filleting your fish, always cut down from top to bottom. This makes the process easier as the head has a wider area for you to hold down the fish with. Make a slit from under the head, right behind the pectoral fins.
Gently cut down until you feel the knife hit the spine of the fish. Then slowly angle the knife towards the tail of the fish. Simply let it slide across the spine, so you don’t waste any meat.
Flip the fish to the other side and repeat steps 2 and 3 until you get both sides filleted.
Remove the ribs by carefully tracing its contour with the knife.
Feel for small bones or spine that might have been missed by the electric fillet knife. You can use a small sharp knife or your palm to do this. Lightly run it over the fillet and the bones should pop out.
Rinse the fillets with cold water again. Then pat dry with a paper towel.
Now, if you want to remove the skin from the fillet:
Lay the fillet flat down the cutting board. Then slide the knife between the meat and the skin on the wider part of the fish.
Slowly glide the knife towards the other end of the fillet until the skin is removed.
How you should store the fillets:
If you’re out on a fishing trip, but the fish in a clean cooler filled with ice after filleting. If you’re filleting fish at home, put the fillets in a tight-sealing container or resealable freezer bags. Then put them in the freezer if you don’t plan on cooking them yet.
Trust me, it does sound complicated at first but it’s easy as pie once you get the hang of it! Don’t worry about the first few times where you have more meat left on the bones than you wanted. You can always use them to make a fish stock. 😊
