A unique website dedicated to fishing information from Florida's Northern Big Bend. This includes the area from the Econfina River west to the Apalachicola River
Just some knife questions and thoughts.
I have no problem cleaning Bass, Reds or Trout With these-
The dollar bill is to pay for a gulp... and to show the size of the blades.
The small one is 5.5 inches the big one is 7 inches.
I sharpen them regularly and that makes things easier.
I was cleaning Grouper and Snapper yesterday & cutting through the big rib bones is hard.
I borrowed a bigger knife- 9 inch- working on the grouper but it was still tough.
Get a nine or an eleven inch serrated knife to add to your arsenal. Most folks say I can clean fish pretty quickly. I have 5 knives and a sharpener and a kevlar glove. The glove is the most important piece.
The electric knives are nice, but they tend to go through blades rather quickly.
Don't cut the ribs...slice along the back and along the edge of the ribs...grab the fillet and skin the meat along the rib cage until they are small enough to cut through...cut through the rib cage and the fillet is free to skin and cut the rest of the rib cage out...if your patient enough you can skin the whole fillet leaving the rib cage on the carcass
I keep my electric knife sharp by using a chainsaw file. Just run the file thru each serrated gap a couple of times and your good to go. Only have to do it once every couple of months.
Bman I have the big Dexter Russell serrated knife as shown in the picture
I can send you one if you like. One of my employee's dad use to own a fish market and all they used on Grouper was the big Dexter serrated knives.
All things are possible when you turn your life to Jesus.If you don't know how just ask.
I use the 9 inch blade with the bottom 2 inches being serrated. I like the serrated portion for any bones and the straight portion for the fillet. I like the brand American Angler because of the solid yet flexable blade and rubber handle.
Although, Chalk is right on with way to fillet grouper. It takes a little extra time when you are cleaning, but it's well worth it.
[/quote] I was cleaning Grouper and Snapper yesterday & cutting through the big rib bones is hard.
I borrowed a bigger knife- 9 inch- working on the grouper but it was still tough. [quote]
Try to cut the rib bones from the tail section up. I have no problems cutting through 10-12 lbs fish. Anything larger, I would cut around the ribs instead.
