Blog

How to fillet a bass at home, Is it a swift and straightforward process? Sea bass is a richly flavored and delicious fish, often featured in a variety of culinary delights. Yet, as with many other fish, the prospect of filleting it can seem daunting to home cooks. This practical skill, whether for large or small sea bass, is invaluable for any angler or home cook. Mastering this technique ensures that you can enjoy fresh, perfectly filleted fish at any time. By following these steps, you can transform the intimidating task of filleting into a manageable and rewarding culinary experience, allowing you to savor the full, robust flavors of sea bass in your homemade dishes. While there are numerous ways to approach filleting, below is my favorite: How to fillet a bass:

Step 1: Gather Your Tools

To start, gather the necessary tools:

• A sharp fillet knife
• A clean cutting board
• Paper towels or a clean cloth

Step 2: Clean the bass

Cleaning the bass is the first step Rinse the bass under cold water then dry with a paper towel or cloth.

Step 3: Make the Initial Cut

1. Place the bass on the cutting board with the dorsal fin towards you.
2. Insert the knife behind the gill plate and slice down to the backbone..

Step 4: Cut along the backbone

1. Turn the knife so it’s parallel to the backbone.
2. Slice along the backbone towards the tail, keeping the knife blade as close to the bones as possible to maximize meat yield.

Step 5: Remove the fillet

1. Lift the fillet as you cut to help guide the knife.
2. Continue slicing until the fillet is free from the rib cage.
3. Repeat this step on the other side to remove the second fillet.

Step 6: Remove ribs

1. Take a fillet and place the belly facing away from you.
2. Just behind the ribs make a shallow cut following the contour of the ribs.
3. While pushing the knife, hold the blade slightly above the ribs, continuing to cut toward the belly.
4. Lift the ribs up and gently pull them upward when you’re done cutting. Then do the same procedure with the remaining fillets.

Step 7: Skin the Fillet

1. Place the fillet on the cutting board with the skin side facing down.
2. Begin at the tail end and insert the knife between the flesh and the skin.
3. Hold the skin with one hand and gently slice the flesh away from the skin with a sawing motion.

Tips for success

For the best results, always use a sharp knife to make precise, clean cuts.

Take your time with each slice to ensure you maximize the amount of meat and minimize waste.

Maintaining a clean workspace is crucial for food safety, so be sure to keep everything tidy and sanitized as you work.

Common Questions

1. Can you eat small-mouth bass? Yes, smallmouth bass are good to eat and have a mild flavor.
2. How do you clean a bass fish? Follow the steps above to ensure the bass is properly cleaned and filled.
3. Are smallmouth bass good to eat? Yes, they are often used in various small-mouth bass recipes.

By following these steps, you can efficiently fillet a bass and enjoy its delicate flavor in various dishes. Whether you’re preparing smallmouth bass or other types of bass, these techniques will help you get the most out of your catch.

Whether you’re a seasoned fisherman, a professional chef, or simply enjoy cooking at home, having a top-notch fillet knife is indispensable for expertly handling fish. After filleting hundreds of fish with the Rapala R12 HD Lithium Fillet Knife, I want to share my experience with this premium cordless electric knife. This newly launched product on the market allows for quick and convenient fish cleaning anywhere. The R12 Knife Combo includes a durable EVA foam zippered case, two lithium batteries each capable of multiple uses per charge, a charger, two sets of PTFE-coated HD blades in sizes 7 1/2 inches and 9 inches, along with an owner’s manual.

Smooth cuts

The PTFE coating reduces friction, allowing the blade to glide through the meat effortlessly. As a result, you can cut close to both sides of the fish, leaving only a thin layer of backbone and maximizing the amount of meat obtained from each side of the fish.

Large Heavy Duty

Heavy-duty form factor I really appreciate the weight and grip of the Rapala R12 HD Lithium Fillet Knife. The knife has a moderate weight and a suitable size, allowing for a comfortable hold. Even with blades as long as 12 inches, it remains easy to use and not cumbersome. The balanced weight helps you easily apply pressure to the fish when guiding the blade through the filleting process.

Fast, clean cuts

The R12 HD Lithium blade oscillates at high speed, delivering clean and smooth cuts as you guide the knife between the skin and the fillet. This allows you to obtain more meat with less effort, helping you quickly process large quantities of crappie or other types of fish.

 

Cleaning multiple fish in one battery charge One thing I love about the newer lithium electric knives is their ability to charge a few battery packs and use them almost throughout the entire season without worrying about constant recharging. I’ve filled dozens of crappies on 5 or 6 consecutive trips, and the battery still has plenty of power. The Lithium R12 HD knife provides great convenience, as I can clean fish at the mobile fish cleaning station without worrying about hooking up, etc., and remove fish guts easily and quickly.

I have both a standing fillet table and a large Rapala fillet board, along with a bucket that I carry with me or leave at home. I usually wipe out the trunk of the car, toss fish guts into the bucket, clean the fish, tidy up, and then dispose of the guts in the garden or down the fish cleaning station drain to avoid odor in the trash can.

This knife can get quite hot when cleaning 25 crappies, but that doesn’t affect its performance. The knife doesn’t get too hot to hold, and the next time I fillet fish, it still works perfectly. I’ve seen some comments about heat issues, but from my personal experience, it’s not a big problem.

Comprehensive Electric Knife Set This knife set provides everything you need in a compact and convenient package. I also include a few original Rapala electric fillet knife sets because they are compatible with this new electric knife. I like to change blades to maintain sharpness for longer.

 

 

For me, November isn’t about beards; it’s about crappies. It’s the month I enjoy catching crappie for the family. We eat quite a bit of baked fish, so I like to chase those cold-water crappies that are easy to catch with a jig if you know where to look. More about that is here. But then comes the cleaning part. I’m pretty adept with an electric fillet knife. However, I’ve been wanting a good cordless one for a while.

BUBBA sent me their latest Lithium ION Cordless Electric Fillet Knife a few months ago, and it has been put through its paces since early October. I’ve cleaned a heap of crappie, yellow bass, white bass, bluegill, and even a sauger with it. I believe that anyone serious about cleaning a significant amount of fish throughout the year should consider these BUBBA Lithium ION Cordless Knives.

The kit includes a padded foam case that houses the BUBBA knife, four sets of blades, two lithium-ion batteries, a charger, and an instruction booklet.

During my research on the knife, the two most common questions or comments I came across were about the battery life and some people having difficulty adjusting to their unique blades when filleting smaller freshwater fish.

For my initial test, I charged both lithium-ion batteries and went straight to cleaning fish. I managed to clean 12 crappies on the first trip, followed by 20 on the next, and another 20 the day after. That’s 52 crappies, and the battery was still at about 3/4 charge, according to the convenient LED indicator on each battery. The next trip didn’t happen until four days later, so I was nine days into that charge. I cleaned another 18 crappies, and then 20 more the next day. That’s 10 days with 90 crappies cleaned, and the charge was still at two bars. I let it sit for another week before the next use. I cleaned 20 and then assisted in cleaning 40 on consecutive days. The charge still showed two bars, but I figured it was about to drop to one, so I decided to recharge it. But getting three weeks on a charge and cleaning multiple limits during that time with charge remaining speaks volumes about the durability and longevity of these batteries. It’s the best I’ve seen on a cordless knife.

This kind of battery life represents a significant improvement over older cordless electric knives. Being able to fillet fish for an extended fishing trip without needing to recharge is a welcome relief for anglers. With two batteries, a charger, and plenty of blades on hand, you’re set for processing hundreds of fish in the near future.

The size of the Bubba Lithium Ion Cordless Electric Fillet Knife is just right. Bubba designed the grip to resemble their fixed-blade knives, so it fits comfortably in your hand. The trigger features a guard and a lock to prevent accidental engagement of the blades when replacing or removing them. The blades are easily interchangeable with a quick-release switch on the backside of the handle.

The blades oscillate quietly at a lower speed, offering more torque as you cut through skin and rib bones while filleting your catch. The kit comes with a versatile selection of blades to meet all your filleting needs. It includes 7-inch and 9-inch E-Flex blades for precise, flexible cuts, and 9-inch and 12-inch E-Stiff blades for more robust, sturdy filleting tasks. Personally, I find the 7-inch E-Flex blades ideal for small panfish like bluegills and the 9-inch E-Flex blades perfect for larger crappie.

While I’ve come across a couple of online reviews expressing dissatisfaction with how the knife cuts, I didn’t find that to be the case. It oscillates at a speed that some people might not be accustomed to, especially if they’re used to cheaper knives that oscillate at high speeds but quickly wear out. The Bubba Lithium Ion Cordless Electric Fillet Knife utilizes an advanced ventilation design to enhance motor efficiency, thereby delivering impressive torque to the blade. The blades move at a slower pace than some other knives, so it’s important to move the blade smoothly through the fish for a clean cut.

Once I got used to those E-Flex blades, I could clean a fish in under a minute. The other day, I cleaned 20 crappies in just 12 minutes, including rib bones. So you can efficiently process your catch with this knife. It’s efficient, quiet, and long-lasting, boasting the longest runtime of any cordless electric knife on the market. Its iconic nonslip grip and comfortable ergonomics make it an excellent tool for avid anglers.

The blades have a special coating that facilitates easy cutting while minimizing the risk of rust. Replacement blades cost $14, but it’ll take quite a while to go through the four sets with this knife. Offering additional blades, spare batteries, silent operation, and extended battery life, this knife undoubtedly outperforms lower-end electric knives.

As an additional note to my review, I’ll share a mishap I had that truly impressed me about this knife. I was cleaning fish late one evening about a week ago, outdoors on a portable table. After finishing, I cleaned up, properly disposed of the remains, and went inside to shower and eat, forgetting that I had left the knife case open on the boat. It rained that night, and the next morning, I found to my horror that the knife, batteries, and blades were all submerged in water. The case was completely filled with water. I was dismayed because I thought that was the end of it.

I disconnected the knife from the battery and left both to dry on my workbench. I took everything out of the case, removed the knife sleeve, and dried everything out, laying it all out for the day. To my surprise, I reassembled everything the next morning, and since then, I’ve filleted several dozen fish, and it’s been running perfectly. I can’t believe it survived my mistake like that and didn’t miss a beat. You truly get what you pay for with this knife kit.

See more photos of this knife in action below:

 

 

Compact Case for Bubba Lithium Ion Cordless Knife

The Bubba Lithium Ion Cordless Knife swiftly handles crappies with ease.

Walleye, also known as the “eyed perch,” is one of the most delicious and beloved freshwater fish in North America. Filleting a walleye not only allows you to maximize the wonderful flavor of this fish but also serves as a useful skill for picnics or family gatherings. Therefore, learning how to fillet walleye is a skill that anyone who loves cooking and fishing should know. Join us as we explore the basic steps to easily fillet a walleye!

How to fillet walleye, you need to prepare the following tools:

• Fillet knife: Choose a knife with a long, thin, and flexible blade. The best fillet knife for walleye usually has a blade between 6 and 8 inches.
• Cutting board: Use a large wooden or plastic cutting board.
• Fish clamp (optional): To keep the fish steady while filleting.
• Clean cloth: To wipe your hands and knife.
• Water bucket: to rinse the fish during the cleaning walleye process.

Preparing the walleye for filleting

1. Clean the fish: Rinse off any dirt and scales. If necessary, use a soft brush to gently scrub the surface of the fish.
2. Chill the fish: Place the fish in the refrigerator for at least 30 minutes before filleting the walleye. This helps firm up the flesh, making it easier to cut and preventing tearing the flesh.
3. Place the fish on the cutting board: Position the fish horizontally with the head facing you. Use a clean cloth to keep the fish from slipping.

Step-by-step walleye filleting

Separating the flesh from the bone

1. Start by placing the fish’s belly facing you and using your non-dominant hand to hold the fish’s head. Use a knife to cut right behind the gills, from top to bottom, until reaching the backbone.

   

2. Then, rotate the cutting knife along the backbone to the tail and out. The entire side of the fish peeled off, and the rest of the rib cage remained attached to the fillet. Separating the flesh from the bone

   

3. Turn the fish over so the back side is facing you. Repeat the process. You now have two fillets with the ribs intact and waiting to be removed.

Removing the Ribs

1. Whichever of the two fillets you plan to bone, place the fillet’s rib cage side down, placing the knife at the forward end of the fillet and just above the rib cage. Use one hand to press down on the fish to flatten the ribs. Cut towards the belly of the fish along the ribs, gradually moving towards the back.

   

2. Check for small bones: Use your fingers to feel for them, and use tweezers to pluck out any remaining small bones.

   

Skinning the Fillet (Optional)

1. Skin the fillet: Use your non-dominant hand to grasp the tail of the fillet with the rest of the fillet facing away from you.

   

2. Use a fillet knife to cut at a moderate angle until it touches the skin, and begin to slide the knife between the meat and skin. Make sure the blade is at a very shallow angle between the meat and the skin.

   

   Move the knife towards the other end of the fillet. At the same time, you can start pulling the tail away and in the opposite direction of the knife, and now you have a boneless and skinless fillet.

   

Conclusion

Filleting walleye is an important and useful skill. Following these steps, you can easily perform the task and enjoy the delicious walleye meat. Try it out and experience the difference between walleye and other fish.

 

An essential skill that anyone passionate about cooking or working in the kitchen should know is how to sharpen knife. A sharp knife not only helps you prepare ingredients more quickly and accurately but also ensures greater safety during cooking. Whether you are a professional chef or simply enjoy cooking at home, mastering knife sharpening techniques will enhance your efficiency and experience in the kitchen. Join us as we explore the simplest and most effective methods for keeping your knives razor-sharp!

1. How to Sharpen Knife with a Stone

As an enthusiast and expert in the field of knife sharpening, I want to share with you how to sharpen knives with a stone, a traditional but extremely effective technique to keep the blade sharp. Sharpening knives with stone is not only a technical process but also an art that requires patience, meticulousness, and passion. Below are detailed steps to sharpen a stone knife accurately and effectively.

Step 1: Prepare Tools

First, you need to prepare a quality sharpening stone.

There are two main types of grinding stones: natural grinding stones and artificial grinding stones. Natural sharpening stones are often popular because of their durability and high sharpening efficiency, while artificial sharpening stones are affordable and easy to find.

In addition, you need water or oil to lubricate the grinding wheel, making the grinding process smoother and more effective.

Step 2: Wet the Grinding Stone

Before starting sharpening, soak the grinding stone in water for about 5–10 minutes, or if you use oil, apply a thin layer of oil to the surface of the stone. This helps reduce friction and temperature, protecting the blade and grinding stone.

Step 3: Determine the Grinding Angle

The grinding angle is an important factor that determines the sharpness of the blade. Typically, the sharpening angle ranges from 15 to 20 degrees for kitchen knives and can be slightly larger for other types of knives. Try to maintain this sharpening angle throughout the process to ensure the blade is sharpened evenly and sharply.

Step 4: Sharpen the knife.

Place the blade on the grinding wheel surface, making sure to maintain the correct grinding angle. Starting at the base of the blade, drag the knife along the whetstone in a straight line, from base to tip. On both sides of the blade, repeat this motion 10-15 times. Make sure the pressure is even and gentle; avoid using too much force, which can cause uneven wear or damage to the blade.

Step 5: Check sharpness.

After finishing sharpening, check the sharpness of the blade by cutting a piece of paper or testing it with your fingernail. If the blade cuts smoothly and doesn’t jam, you’ve done a good job. If not, repeat the sharpening steps a few more times until the desired sharpness is achieved.

Step 6: Clean and Store

After finishing sharpening, rinse the blade and grinding stone with water, dry, and store in a dry place. Don’t forget to periodically check and resharpen your knives to keep them sharp and ready to use.

Sharpening your knife with a stone not only helps keep the blade sharp but also brings a sense of satisfaction when you see the results of your work. Hopefully, with this detailed guide, you will be more confident and proficient in sharpening knives, making cooking tasks easier and more enjoyable.

2. How to Use a Honing Rod

Step 1: Choose the Suitable Glance Knife

First, make sure you have a quality knife. Knives usually come in three main types: steel, ceramic, and diamond.

– Steel knife blades are often used to maintain the blade every day.

– The ceramic knife blade has better sharpening ability.

– A diamond knife sharpener can handle more dull blades.

Step 2: Prepare your posture.

Place a non-slip cloth or mat on the table surface for safety. Hold the blade upright, with the tip in contact with the table surface, creating an angle of about 15-20 degrees between the blade and the blade.

Step 3: Determine the Grinding Angle

The grinding angle is an important factor that determines the effectiveness of knife glancing. Typically, a sharpening angle of about 20 degrees is suitable for most kitchen knives. Try to maintain this angle throughout the knife glance.

Step 4: Glance at the Blade

Place the base of the blade (near the handle) on the top of the blade. Start pulling the blade along the blade in one sharp motion, from the base to the tip of the knife. Make sure to move the blade in an arc so that the entire blade is in contact with the blade. Repeat this movement about 5–10 times on each side of the blade.

Step 5: Check the Results

After squinting, test the blade’s sharpness by cutting a test piece of paper or feeling the sharpness by gently touching the blade. If the blade cuts smoothly and doesn’t jam, you’ve done a good job. If necessary, you can glance a few more times to achieve the desired sharpness.

Step 6: Preserve the Knife and Blade

Once finished, wipe the knife and blade clean with a damp cloth to remove any metal debris. Store the knife and blade in a dry and safe place, away from mold and damage.

Using a knife requires patience and precision, but once you master it, it will become an indispensable tool in your kitchen. Hopefully, with this detailed guide, you will feel more confident and excited when using the knife blade, helping to keep your blades sharp and ready for all cooking tasks.

3. How to Sharpen a Knife with a Worksharp Knife Sharpener.

Step 1: Prepare the Worksharp Knife Sharpener

First, make sure your Worksharp knife sharpener is properly installed and ready to go. Check that the abrasive belts are securely attached and in place. Worksharps often come with a variety of sanding tapes, from coarse to fine, allowing you to take the basic sanding steps to final refinement.

Step 2: Choose the Appropriate Abrasive Tape

Start with coarse-grit sanding tape if your blade is very dull. If only light sanding is needed to maintain sharpness, choose a fine-abrasive belt. Choosing the right type of abrasive belt is an important step to ensuring effective knife sharpening.

Step 3: Adjust the Grinding Angle

The Worksharp knife sharpener allows you to adjust the sharpening angle according to different types of knives. Typically, the sharpening angle for kitchen knives is about 20 degrees. Place the blade in the sharpening slot and adjust the angle to suit the blade’s requirements.

Step 4: Sharpen the blade.

Turn on the sharpener and gently pull the blade through the sharpening slot from the base to the tip of the knife. Make sure to pull the knife in a straight line and maintain even pressure. Repeat this process 5–10 times on each side of the blade, depending on how dull the knife is. Don’t forget to change from coarse grit to fine grit once the blade has reached the desired sharpness.

Step 5: Test and refine

Once you’re done sharpening, test the blade’s sharpness by cutting a piece of paper or gently touching the blade. If the blade cuts smoothly, you’ve done a good job. If necessary, you can continue to sharpen and refine a few more times to achieve perfect sharpness.

Step 6: Cleaning and Storage

After completing the sanding process, turn off the machine and remove the sanding tape. Wipe the blade and grinder with a damp cloth to remove metal debris and dirt. Store the sharpener and blades in a dry and safe place.

Step 7: Maintain sharpness

To keep the blade sharp, re-sharpen the knife periodically; don’t wait until the blade is too dull. Using the Worksharp knife sharpener regularly will save you time and effort and ensure your knives are always ready for every cooking task.

4. Why Sharp Knives Matter

– Safety Benefits of Sharp Knives: Sharp blades easily cut through ingredients, reducing the risk of slipping and accidental cutting. When a knife is dull, more force is required, leading to unpredictable movements and possible injury.

– Improved food preparation: Imagine this: slicing a ripe tomato with precision, easily slicing an onion into uniform pieces, or easily filleting a tender fish. These tasks come true with sharp knives. Dull blades will crush ingredients instead of cutting them cleanly, leading to uneven cuts and damaged textures.

– Increase Efficiency in the Kitchen: Time is of the essence in any kitchen, whether it’s a bustling restaurant or the center of your home. Sharp knives simplify the cooking process, allowing you to work quickly and efficiently. Imagine the time you will save when chopping vegetables or deboning easily. With sharp knives, every cooking task becomes easy.

– Extends knife life: Regular sharpening not only ensures peak performance but also prolongs the life of your beloved knives, making this a worthwhile investment in the long run.

 

A quite fascinating topic for anyone who loves cooking or works in the kitchen is distinguishing between boning knife vs fillet knife. Although both types of knives are designed for handling meat and fish, they have distinct characteristics and functions. Understanding the differences between fillet knife and boning knife will help you choose the right tool for each specific task, thereby improving efficiency and the quality of your dishes. Join us as we delve into the details of these two types of knives!

1. Similar characteristics of boning knife vs fillet knife

Although there are some overlapping tasks, fillet knives and boning knives are two completely different tools.

Boning knives are typically used to remove bones from meat and fish. They are generally sturdier than fillet knives, with blades ranging from 5 to 7 inches in length, thicker, and capable of easily separating bones from various types of meat.

In contrast, fillet knives have a more specific purpose. Designed especially for working with softer meats, their blades range from 5 to 9 inches and are thinner and more flexible, making them the perfect tool for scaling, skinning, and filleting small fish in minutes.

To become a “kitchen expert,” understanding your knife collection is crucial. You need to quickly identify each type of knife, its specific use, and how to care for it. For most home cooks, many types of knives are easily recognizable based on their shape. Chef’s knives, bread knives, utility knives, and paring knives are all easy to identify. But when it comes to fillet and boning knives, the distinction becomes challenging.

If you place a fillet knife and a boning knife side by side, many people find it difficult to tell them apart. In fact, many people misuse or overlook them. This is unfortunate because they are specialized kitchen knives that can make cooking tasks much easier when used correctly.

Both types of knives have a slim shape, a pronounced curve, and are often similar in length, adding to the confusion. However, knowing which knife to use for a specific task will help you improve the quality and precision of your cuts.

Start making your kitchen experience easier by outlining the differences between fillet knives and boning knives.

2. Differences between Fillet Knife and Boning Knife

Although similar in shape and size, fillet knives and boning knives have many important differences. Recognizing these differences is essential for using the knives most effectively.

Purpose

The main difference between these two types of knives lies in their intended use. Boning knives are specifically designed to separate meat from bones, including cutting through tendons, muscles, fat, and connective tissue. If you need a knife to cut meat with bones, a boning knife is the perfect choice.

On the other hand, fillet knives are used to separate meat from bones and skin, especially with fish. Fillet knives are very useful for those who frequently prepare and eat fish. Although this knife can be used to debone, the results are not optimal for the small bones of fish. A boning knife can be used for filleting fish, but its stiffness can make the task difficult.

Blade Length and Weight

Boning knives and fillet knives vary in length, typically ranging from 5 to 8 inches. Shorter fillet knives are suitable for small fish, while longer knives are better for larger fish. Fillet knives are usually lighter due to their design and structure. The blades of fillet knives are thinner compared to boning knives, leading to the next point…

Blade Control

Fillet knives are designed to be more flexible, with a slight bend in the blade that helps easily cut through fish and separate meat from the skin. This flexibility allows for more precise cuts on softer meats. In contrast, boning knives are sturdier and designed to handle heavy tasks, cutting through connective tissue to separate meat from bones. Using a fillet knife for this task can be difficult, and you risk breaking the blade.

Blade Design

Both types of knives feature a prominent curve, but with clear differences. Boning knives are usually straight to a sharp tip, making it easy to penetrate meat. The curve of a boning knife is less pronounced. Fillet knives have a more pronounced upward curve, leading to a curved tip, a design ideal for long, even cuts when filleting fish, but less practical in other kitchen situations.

3. Main Features Of A Boning Knife And A Fillet Knife

Main Features	Boning Knife	Fillet Knife
Blade Flexibility	Less flexible than fillet knives, ensuring sturdiness and control when deboning meat.	Highly flexible to easily maneuver around bones and skin. Allows for precise and delicate cuts, particularly with softer meats and fish.
Blade Length	Typically, it ranges from 5 to 7 inches. Shorter blades are ideal for precision work, while longer blades are suited for larger cuts.	Longer blades are suitable for larger fish, while shorter blades offer greater control for smaller fish.
Blade Thinness	hicker than fillet knives, providing the necessary strength to separate meat from bones effectively.	Thinner than boning knives, facilitating smooth and clean cuts. Reduces waste by allowing close cuts along the bone and skin.
Curved Blade	Generally straighter than fillet knives, with a slight curve to enhance cutting control.	Pronounced upward curve, especially towards the tip. Ideal for long, even slicing motions required in filleting fish.
Sharp, pointed tip	Generally straighter than fillet knives, with a slight curve to enhance cutting control.	The sharp, narrow tip makes it easy to start cuts and reach into tight spaces.
Handle Design	Ergonomically designed for a secure and comfortable grip. Often non-slip to ensure safety during use.	Ergonomically designed for a comfortable and secure grip. Often includes non-slip features to ensure safe handling, especially when working with slippery fish.
Material	Usually made from high-carbon stainless steel for durability, edge retention, and resistance to rust and corrosion.	Made from high-carbon stainless steel or high-quality stainless steel. Provides durability, rust resistance, and excellent edge retention.
Versatility	Primarily used for deboning meat, it can also handle other kitchen tasks that require precision and strength.	Specifically designed for filleting fish, it is also effective for other delicate slicing tasks. It can be used for skinning and removing bones from poultry.
Ease of Maintenance	Easy to sharpen and maintain, ensuring long-term usability.	Easy to sharpen and maintain due to the high-quality materials used.
Versatility	Primarily used for deboning meat, it can also handle other kitchen tasks that require precision and strength.	Designed to provide clean, precise cuts, minimizing damage to the meat.

4. Frequently Asked Questions

How Long Do Fillet Knives and Boning Knives Last?

Both types of knives typically range from 5 to 8 inches, although larger examples of both can be found. Since fillet knives are used for filleting fish, they often have a finer edge.

Should You Buy a Fillet Knife or a Boning Knife?

The choice between a fillet knife and a boning knife depends entirely on your needs. Do you often prepare fish? Do you need something that can cut precisely? Or do you need a knife sturdy enough to easily cut through meat and bones? Both are excellent choices for home cooks.

Our sincere advice is to buy both if possible. You’ll find that each type of knife is useful for different tasks in the kitchen. Hopefully, by highlighting the differences and presenting some options, you’ll find exactly the knife you’re looking for.

Which Knife Should You Use to Cut Fish?

With their size, design, and maneuverability, fish fillet knives are the perfect choice for cutting freshly caught fish into fillets. You can use a boning knife for this task, but you’ll find the results are not as precise or satisfactory.

How to Sharpen a Fillet Knife and a Boning Knife

Both types of knives follow the same sharpening process. If it’s your first time sharpening such thin knives, you might initially feel confused. However, it’s quite easy to do, and we’ve put together a thorough guide on how to sharpen knives that you’ll find helpful.

Today we will explore how to fillet Fin fish. Filleting fish is not only an important skill for professional chefs but also a useful one for anyone who enjoys cooking at home. Filleting fish helps you make the most of ingredients, creating fresh, delicious pieces of fish that are easy to prepare. However, many people still feel shy when facing this. In this blog post, we will show you how to fillet a fish in detail, from choosing the right knife to preparing the fish to cutting and separating the meat from the bones. Whether you are a beginner or experienced, the instructions below will help you be more confident in preparing delicious dishes from fresh fish.

Tools You’ll Need

The best tool for filleting a fish is a fillet knife, easily recognizable by its long, thin, and flexible blade. The flexibility is particularly useful because it allows you to press down against the bones as you work, ensuring the knife contours better around them compared to a rigid knife. The thinness of the blade minimizes friction as it slides between the meat and bones. Make sure your knife is sharp, as a dull one will tear the delicate flesh. Can you use another type of knife? Yes, but it will make the job significantly harder.

Next, you’ll need a pair of fish tweezers to pull out any bones from the fillet later on.

How to Fillet a Fin Fish

Step 1: Remove Fins, Scales, and Guts

If you have a whole fish that hasn’t been cleaned, the first step is to use kitchen shears to snip off all the fins.

To remove the scales, you can use the blunt side of your knife, running it against the direction of the scales (from tail to head). The job will be easier if you have specialized sewing tools.

Then, cut open the belly and remove all the guts, including the gills (which can be pulled out easily after you’ve opened up the belly).

Step 2: Slice Behind the Head

Place the fish so its back (dorsal side) is closest to you. Make a cut just behind where the head meets the body. Angle your cut towards the head because the meat extends slightly underneath, and you don’t want to lose any. If you cut too close to the head, the knife will hit bone; cut too far back, and you’ll waste good meat.

Step 3: Remove the First Fillet

Now, cut along the back of the fish, just above the spine, moving from head to tail. Keep making smooth, even cuts as you go deeper into the fish, separating the fillet from the bones below. Try to maintain consistent pressure on the blade to press it flat against the bones, ensuring you get as much meat as possible.

Be careful to keep your other hand away from the knife. You’ll need to move it around a bit, but placing it flat on top of the fish is the safest. If you need a closer look, you can gently lift the fillet; just be careful not to bend it too much, or you might tear the meat.

As you get halfway, the knife will naturally move over the spine. You might hear and feel small pops as it slides from one vertebra to the next, cutting through the bones radiating from the spine.

Continue cutting towards the belly with long, even strokes, sliding the blade just above the bones around the belly area. This part of the fillet is quite thin and can easily be cut through. Just take your time, go gently, and keep the blade pressed against the bones. Once done, the fillet should come off cleanly. If it’s still attached somewhere, just cut it free carefully without damaging the meat.

Step 4: Flip the Fish and Remove the Second fillet

Now, flip the fish over and repeat on the other side. Again, place it so the back is closest to you. Make another cut behind the head, angling towards the head to avoid wasting meat.

Starting from the middle, cut along the back towards the head, just above the spine. Now, turn your blade so it points towards the tail and slide it all the way through the fillet until it comes out the other side; ensure you press the blade against the bones while doing this. Ride just over the top of the bones, cutting towards the tail, until the knife separates the fillet from the tail end.

Then, turn the blade towards the head and cut the fillet free, again sliding just over the bones with gentle pressure until you get to the spine.

Once past the spine, take your time and find a good angle to free the fillet from the belly bones. It might feel a bit awkward at first, but you’ll get the hang of it.

When done, you’ll have two beautiful fillets, along with the head and bone frame, with very little meat left. Save the head and bones for making fish stock or soup.

Step 5: Trim the Fillets and Remove Pin Bones

The next step is to clean up the fillets and get them ready for cooking. Start by trimming off the belly section of each fillet. The belly flaps are not great; they’re thin, often have bones, and can taste bitter from the guts they once held. Aim for a clean. Even edge I also usually trim the bottom of the fillet at the tail end to give it a neater line. Finally, I’ll cut away any remaining bones attached to the fillet (these are typically close to the head end).

Then, run your fingers along the length of the fillet where the backbone is attached. You’ll often feel pin bones, especially near the head end. Use your tweezers to gently grasp the tip of each pin bone without digging into the meat. Pull them out one by one. You can use the fingers of your other hand to press down on the meat around the bone as you pull it out to prevent tearing.

After this, you’re left with two pristine fillets, ready for your favorite recipe. Enjoy your perfectly filleted fish!

Gar are living fossils that have remained virtually unchanged for over 100 million years. If you ever have the opportunity to handle a gar, you will quickly understand why they have stood the test of time. These armored fish have a hard, bony head full of sharp teeth and a gas bladder that allows them to breathe in waters with low oxygen content.

While gars are certainly a wonder of nature, their formidable defenses can pose quite a challenge when preparing them for the table. In particular, their armor-like scales require special attention. Filleting a gar is not for the faint of heart or ill-equipped. You’ll need heavy-duty scissors, tin snips, or even a saw to penetrate their tough outer shell. I’ve read stories of people using axes, hatchets, and even chainsaws to work on the scales of a Gar. Personally, I haven’t had to use gardening or lawn care tools, but with a particularly large gar, such as an alligator, I can definitely see the need for it.

However, once you get to their tough look, gars are surprisingly easy to clean. Here are step-by-step instructions for how to fillet a gar:

HOW TO FILLET GAR:

Step 1: Gar tend to be very slimy, especially if they’ve been on the ice for a while. Therefore, you should start by spraying them with water and wiping them thoroughly, which will make handling them much easier.

Step 2: Use a sturdy blade to make a small horizontal incision right behind the head, perpendicular to the spine. The goal here is to make an incision that is just large enough to fit your cut or scissors. Continue cutting the pectoral fins using scissors or heavy-duty tin snips.

Step 3: Next, cut along the spine, down to the tail.

Step 4: Use a fillet knife to stab along the skin to separate the meat. The leather will naturally curve toward you, so a flexible knife and an extra pair of hands can be very helpful.

Step 5: Once the skin has separated from the meat, carefully remove the fillets from the backbone and ribs, being careful not to cut through the ribs. It is important to avoid entering the body cavity to prevent any cross-contamination with poisonous eggs. Continue moving the knife toward the tail until you can completely remove the fillet.

Step 6: Repeat the process on the other side of the fish.

Step 7: Finally, cut the fillets to remove any dark meat and connective tissue, ensuring you have clean, delicious fillets ready to cook.

With a little practice and the right tools, filleting a gar can be a rewarding experience, revealing the tender, delicious meat hidden beneath its prehistoric armor. So take up the challenge and enjoy the unique satisfaction of mastering this ancient fish.

Rapala R12 vs Bubba LithiumElectric fillet knives powered by batteries are essential fishing accessories, with Bubba and Rapala being two of the most prominent brands. As an owner of both, I frequently use them at home and on fishing trips. Given their similar pricing and features, choosing between these top brands requires careful thought. To assist you in making an informed decision, I compared the Rapala R12 vs Bubba Lithium Ion Cordless Electric Fillet Knife.

 

Rapala R12 vs. Bubba Lithium: Battery Life

The Bubba and Rapala battery-powered fillet knives can clean dozens of fish without needing a battery change. On paper, the Bubba appears to have a longer-lasting lithium battery, rated at 3.2 Ah, compared to the Rapala R12’s 2 Ah battery. However, I wanted to verify if these specifications held true in practice. To determine how long each battery would last, I turned on both knives and timed their operation until they stopped. With a fully charged 3.2 Ah battery (without cutting through fish flesh and bone), the Bubba lasted for 2 hours and 16 minutes, whereas the Rapala R12 lasted for 1 hour and 52 minutes. This showed that the Bubba underperformed according to its amp-hour rating, while the Rapala performed as expected based on its specifications.

While cleaning three limits of walleyes (18) and crappies (30) with each knife, I never ran out of battery power. This was also true during a late May trip to Devils Lake, North Dakota, where I kept a two-day possession limit of walleyes (10) and a one-day limit of white bass (20). It’s worth noting that both the Bubba and Rapala R12 come with two batteries each, so if one battery runs out, a fully charged spare is readily available.

Ergonomics and Overall Design

The Bubba Lithium Ion Cordless Electric Fillet Knife is designed for a perfect fit in your hand, featuring a non-slip grip handle that’s easy to hold even when coated in fish slime. A standout feature of the Bubba Lithium Ion Fillet Knife is its trigger guard, which helps prevent finger injuries if the knife slips, along with a safety lock for added protection.

Similarly, the Rapala R12 fits comfortably in the hand but lacks a trigger guard, a feature I hope Rapala includes in the next generation. However, the Rapala knife does have a lock button to prevent accidentally engaging the blades before you’re ready to fillet, which is a nice safety feature

Blade Choices

Both the Bubba and Rapala blades consist of two interlocking blades with notches and knobs, forming a single mechanized, serrated surface. Neither blade is smooth; both feature small teeth that cut through skin, bone, and flesh.

When it comes to included blade options, the Bubba outshines the Rapala. The Bubba offers four different blade styles: a 7-inch, a 9-inch E-FLEX, a 9-inch E-STIFF, and a 12-inch blade. The E-STIFF blades embody Bubba’s renowned tapered flex fillet knives. These blades are made of high-carbon stainless steel and coated with titanium nitride, making them highly corrosion-resistant—ideal for saltwater use. For those who fish in saltwater more than freshwater, the Bubba is likely the better choice due to its 12-inch blade for filleting larger fish. While the Rapala R12 can accept longer blades, it doesn’t include them in the retail kit; they must be purchased separately. The Rapala R12 includes two blades: a 6-inch option ideal for cleaning panfish and smaller species, and a 7.5-inch blade, both featuring a PTFE coating, which is essentially Teflon.

One advantage of the Bubba over the Rapala is that the Bubba 7-inch and 9-inch E-FLEX blades offer more flexibility. However, this is a matter of personal preference: some anglers prefer more flexible blades, while others prefer stiffer ones. Personally, I find that a blade with more flexibility makes it easier to cut the rib cages out of fillets, as you need to slightly turn up the blade to remove only skin and bone. This aspect of filleting was easier with Bubba’s 7- and 9-inch E-FLEX blades, particularly when cleaning walleyes in Minnesota and North Dakota.

A practical solution is to have one angler use a Bubba or Rapala cordless fillet knife to cut the fillets off the fish, while another angler removes the rib cages with another electric knife or a standard, fixed blade. Then, they can remove the skin and “zipper” the fillets.

I didn’t find the Bubba’s 7-inch blade as effective for crappie, sunfish, perch, or white bass compared to the 6-inch blade in the Rapala R12 kit, which excels at this task. The larger teeth and wider spacing on the Bubba blade didn’t work as well for cutting through panfish meat.

To make the Bubba a better panfish knife, you can purchase a set of 7-inch Mr. Twister blades, designed for cleaning panfish, that fit perfectly into the Bubba handle slots. However, in my experience, the 7-inch Mr. Twister blades don’t perform as well as the 6-inch Rapala R12 blade, a conclusion I reached after cleaning numerous crappies and white bass last month.

Operational Torque

High school physics teaches us that torque is the rate of change of angular momentum applied to an isolated body. In an electric fillet knife, this translates to the speed and power with which the motor drives the blades through the skin, flesh, and bone of a fish.

The Rapala R12 Heavy-Duty Lithium Fillet Knife Combo is the clear winner when it comes to torque. It has significantly more torque, making it easier to cut through skin, bone, and flesh compared to the Bubba Lithium Ion Cordless Electric Fillet Knife. Bones posed little to no obstacle, making the entire filleting process quicker and easier.

Three of us tested both the Rapala R12 and the Bubba on walleyes up to 22 inches long. My friend Alan, an avid outdoorsman in his late 70s who cleans a lot of fish, observed that the Rapala had more torque and power than the Bubba. This power made it easier to cut through the larger bones of pike and the rib cages of 20–22-inch walleyes. I found the same to be true. Personally, if I were taking a saltwater fishing trip, I would invest in a set of longer, 9-inch Rapala blades.

Additional Features and Warranty

For convenience, both the Bubba and Rapala fillet knives have on-board LED power gauges to monitor battery status. A standout feature of the Rapala R12 is its built-in LED light, which is great for filleting in low-light conditions—a smart and practical design. Even in areas with overhead lighting, I found the onboard LED light to be quite helpful.

Regarding warranties, the Rapala R12 comes with a two-year warranty. However, the limited lifetime warranty included with the Bubba Lithium Ion states that “Bubba Blade will repair or replace with a new item (at their option).”

Electric vs. Non-Electric Fillet Knife

For years, I cleaned fish with the original wood-handled Rapala Fillet Knives passed down from my father and uncles. For over three decades, I used the “Canadian Method” to clean 90 percent of my fish. This method involves following the backbone down in one smooth motion, eliminating the need to cut out the ribs separately. Then, you place the knife under the skin at the tail, pull the skin back while sliding the knife under the meat, and remove the skin. The final steps are “zippering” the fillets and packaging them appropriately for transport.

I tried many different electric fillet knives over the years, but none impressed me. Consequently, I stuck to my non-electric, fixed-blade knives until Northern Minnesota guide Brian “Bro” Brosdahl demonstrated how quickly and precisely he could fillet four limits of walleyes with a Bubba Lithium Ion Cordless Electric Fillet Knife.

Of course, there were a few extra steps: first, cutting off each fillet with the rib cages intact, then removing the rib cages and skin, and finally “zippering” the fillets to remove the walleyes’ tiny y-bones. The advantage of Bro’s system is that, when fishing with many anglers, you can process a lot of fish quickly with an electric knife. Another angler (or anglers) can then remove the rib cages, skin, and zipper the fillets for rinsing and packaging according to state or provincial regulations for transport.

As soon as I got home, I ordered a Bubba like Bro’s and used it until the end of this past winter. Then I picked up a Rapala R12, which trusted anglers had told me was even better than the Bubba.

Bubba vs. Rapala R12: The Bottom Line

Here’s the final verdict on the Bubba Lithium Ion Cordless Electric Fillet Knife and the Rapala R12 Heavy-Duty Lithium Fillet Knife Combo: both are excellent cordless fillet knives, each with its own strengths and weaknesses.

Best All Water: Bubba Lithium Ion Cordless Electric Fillet Knife

Ergonomic trigger with safety guard

Includes four blades

LED battery life indicator

8.5-inch handle with a non-slip contoured grip

Limited lifetime warranty

• I recommend the Bubba Lithium Ion Cordless Electric Fillet Knife if you’re looking for a versatile knife that can handle both freshwater and saltwater species. With a slightly lower cost (MSRP: $189.99) and four blades included compared to the two in the Rapala R12 kit, the Bubba offers great value. Personally, I prefer the flexibility of the Bubba blades over the Rapala, although they may not be ideal for filleting smaller fish like crappies, perch, and bluegills due to their larger teeth and spacing.
• While the Bubba may be slower and have less torque than the Rapala R12, its longer blade kit makes it excellent for saltwater and larger freshwater fish. I’ve owned my Bubba since the winter of 2020, and it still performs as well as the day I bought it. Plus, the Bubba warranty ensures a free replacement if anything goes wrong.
• I’d also like to mention that the Bubba served as an excellent turkey carving knife with its 12-inch blade last Thanksgiving. Similarly, I used the Rapala R12 to carve a 15-pound ham on Easter, and it also did an outstanding job.

Best Choice for Freshwater: Rapala R12 Heavy-Duty Lithium Fillet Knife Combo

Two PTFE-coated blades, 6 and 7.5 inches

Includes two batteries

Rapidly charge on its base with a battery that fully charges in just 1 hour.

LED light for filleting in low-light conditions

Two-year warranty

On-board LED power gauge to monitor battery status

• If you’re seeking the ultimate all-around cordless freshwater fillet knife, equipped with blades for everything from panfish to walleyes and pike, then the Rapala R12 Heavy-Duty Lithium Fillet Knife Combo gets my vote. Moreover, if you’re looking to invest in the most powerful and fastest cordless knife on the market, my experience suggests that the Rapala R12 is your top choice. Although it might come at a slightly higher price than the Bubba Lithium Ion, and you may need to invest in extra blades for larger fish, it offers the highest torque and effortlessly cuts through freshwater fish.
• Another impressive aspect of investing in the Rapala R12 Heavy-Duty Lithium Fillet Knife Combo is that you’re entering into a system of Rapala products all utilizing the same R12 battery, akin to the fishing equivalent of Milwaukee Tools and their array of problem-solving products.
• For instance, the same Rapala R12 lithium battery powering the fillet knife also operates a convenient aerator with up to 35 hours of runtime. I’ve been using one for approximately six months to keep minnows lively during fishing trips. Bid farewell to costly D batteries once and for all.
• Additionally, a Rapala R12 battery also fuels a practical spot-light lantern for night fishing, camping, and more. I anticipate seeing even more R12 products emerge in the upcoming year. That being said, I’m exceedingly pleased with my decision to give the Rapala R12 Heavy-Duty Lithium Fillet Knife Combo a try.