Filleting Perch

[TubeDude]

[cool][#0000ff]The thread on Grantsville Smallmouths was getting hijacked by Mantua perch, so I thought I would start a new one on the topic that seemed to be gaining momentum...FILLETING PERCH.[/#0000ff]
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[#0000ff]Here is a copy and paste from a similar post I made about 3 years ago. It shows that if you use an electric knife, and "batch" them, you can really go through a stack of them in a hurry.[/#0000ff]
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[#0000ff]The first pic shows the electric knife I use...made by American Angler. I have lost count of how many fish I have filleted with it in the 6 years I have owned it. I bought a replacement a couple of years ago, when I thought it might be going out, but it has lasted a few thousand more fish since. It came with 2 sets of blades. I use the long ones for bigger fish, and the shorter ones for smaller fish. [/#0000ff]
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[#0000ff]The second pic shows the first cut. Start right behind the head and cut down until you reach the spine. Then, make a hard right turn and start down the spine toward the tail.[/#0000ff]
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[#0000ff]The third pic shows the "slabbing" process. Keep the blade parallel to the surface of the board and continue to the tail. [/#0000ff]
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[#0000ff]The fourth pic shows flipping the fillet over onto the skin side, with the skin still attached at the tail. This provides a "handle" to hold onto while running the knife to skin the fillet.[/#0000ff]
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[#0000ff]The fifth picture shows running the knife blade between the skin and the flesh, to finish skinning the fillet. Be sure to keep the blade flat to get the most efficient skinned fillets.[/#0000ff]
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[#0000ff]The sixth picture shows cutting the rib cages away from the skinned fillet. Using a short, sharp blade makes this job easy and leaves a nice clean boneless piece of fish flesh.[/#0000ff]
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[#0000ff]The last pic shows how I normally do a large bunch of small fish. I batch them. I fillet and skin the fillets and stack them up on one end of the board. Then, I spread them all out on the board and go from fillet to fillet, cutting out the ribs. Faster and easier than stopping to debone each fillet as you cut it off the carcass.[/#0000ff]
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[submoa]

I've never used an electric. I need to buy one for whenever I get to load up on some panfish or stripers. Where did you get yours? About how much should I expect to spend? Does you're have a dual cord so I can use in a vehicle outlet?
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[Marathonman]

Good post. I went to fishlake ice fishing this year for the 1st time. All the perch were the same size, about 8". I caught about 15 of them. It took me over an hour to fillet - it came out to be about 1 serving. Too much work for me. I'll try an electric one - it couldn't be any slower.
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[TubeDude]

[cool][#0000ff]I often find it difficult to believe how many fish eating anglers there are who have not "evolved" to using electric fillet knives. It is like the difference between dialup and high speed internet. You can "get by" with traditional fillet knives...BUT WHY?[/#0000ff]
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[#0000ff]In my earlier years, living in California, I worked on fishing boats...charter, commercial and party. I learned how to swing a blade with the best of them and I can go through a lot of fish in a hurry, with very little waste. But, since I began to use electrics about 20 years ago, I only use standard knives for special cutting or trimming. I still have a large arsenal of knives, but some of them have not been used for a long time. (see pic of board and knives[/#0000ff]
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[#0000ff]You can find electrics that will operate either on 110 or 12 volt For the most part, I prefer models that are designed to work with one or the other. I currently have two American Angler 110 volt knives...only because I bought a backup several years ago when I thought the first was about to die. It didn't. But, there are several good models on the market. Rapala makes a decent one, and Cabelas has a good "Pro" model on sale right now for about $30. The American Anglers were in the closeout bin at Walmart a while back for about $10.[/#0000ff]
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[#0000ff]Most state parks have cleaning stations that include 110 volt outlets for electric knives. Great. But, some of them do not work at times. A good idea to also have a cordless model. I use one made by Anglers Best...in the blue handle in the pics. It works fine but you have to press two buttons simultaneously to work it. Very unhandy. I epoxied one of the buttons permanently. But, it comes with two rechargeable batteries and charger. I have filleted large numbers of catfish and wipers on only one battery on several occasions. Plenty of power. I seem to recall that this knife cost about $50. Also several other decent models on the market. [/#0000ff]
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[#0000ff]Electric knives save time and work. But, even more important is that you get much better fillets. You get more meat and cleaner cuts...especially on smaller fish. I can get good fillets off midsized bluegills and perch that I would probably not want to waste time and energy on with only a standard fillet knife.[/#0000ff]
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[#0000ff]Hey Bro, we need to get together and catch a few fish to fillet. I think one quick demo of how those knives work will convince you forever.[/#0000ff]
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[#0000ff]Also, here are a couple more PDF files on filleting both wipers and catfish...including MY "shore lunch" coating for fish.[/#0000ff]
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[gstott]

Those fish look tasty. Thanks for the tips, I'll be using them soon.
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[TubeDude]

[cool]Thanks. I went back and added in the recipe on Garlic Butter Saute that I referred to in the PDF on wipers.
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[LloydE]

Thanks for the documents on fileting. I can honestly say that if there is anyone who knows more about fishing than you do, I want to meet them. I have sent you a private message about your book on fishing. It is a "treasure." Thanks for sharing all you share! I, for one, am extremely grateful!
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[SkinnyLynnie]

Thanks for the guidance. Your fileting process is simpler and faster than the one I've used in the past. I'm going to try your method in the future. I have just one question. It seems that as you cut from the gills to the tail your knife blade passes through all the guts. Doesn't it puncture the internal organs? If so, doesn't that release some juices that contaminate the meat? I guess it depends on what the fish have been eating, but I have found some pretty foul stuff inside of fish stomachs when cleaning them. How do you avoid that problem, or is it a problem?
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[Therapist]

Does having such a LARGE selection of knives qualify you by Homeland Security standards as a potential threat ??? Just wondering. By the way, do you still use the small chisel to hold the fillet while skinning ???

[Laroo]

Thank's for the great post ,and pic's. I am just gonna have to break down and buy me a electric knife! I myself have whittled up quite a few fish, a lengthy tour of duty in a fish cannery in Alaska gave me all the fish I wanted to see. [crazy] And honestly I would rather go at 5, 20 Lb red salmon than 1 damn 10 inch planter fish, my hands are cramping just thinking about it. A electric knife may help me get even more enjoyment out of my fishing trips.
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[FishFearMe2]

thanks for the info tubedude. always alot of very useful tips and very good explaination. lookin at those pics of the cooked fish makes me hungry.

I believe that the reason he keeps the skin still in tact with the back of the fish near the tail is so that you can grip the head of the fish so that the filet doesnt slide out away from ya. At least thats how i always did it, but correct me if im wrong. [:/]
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[TubeDude]

[cool][#0000ff]Good point about the "bodily fluids" thing. Yes, I do run the knife through the innards during the filleting process. Most species of fish do not usually have enough GROSS stuff to create a problem. But, as I fillet I usually have a large bowl of ice water ready to drop the skinned fillets into, and also have the faucet ready to run if needed. If I detect that I have cut into something potentially adverse to the quality of the fillets, I first rinse them under the faucet before dropping them in the ice water. [/#0000ff]
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[#0000ff]Catfish and wipers...and sometimes walleyes...have the biggest potential for "splitting a gut" and spilling liquified fish protein all over the place. That's why I sometimes drop the skinned fillets right into the sink, for an automatic prewash, before putting them in the ice water bowl. If you wash it off quickly it does nothing to taint the fillet.[/#0000ff]
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[#0000ff]Some big fish have a large gall bladder that is best avoided in the cutting process. It is a clear yellow sac and the liquid in it WILL flavor the flesh if you do not wash it off immediately.[/#0000ff]
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[#0000ff]By the way, I always finish with a final rinse, even after the ice water bath to chill the fillets. And, with catfish and other fish that have been sitting in the refrigerator for a day or two...or which are freshly thawed from the freezer...I give them a couple of rinses too. Blood and oils in the fish can "go south" and impart a "fishy" flavor to any fish.[/#0000ff]
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[#0000ff]Bottom line? I find it faster, easier and more efficient to just run the knife through the fish, and rinse off the bad stuff...than to fiddle around and try to cut around everything. I am a pretty fair judge of fish quality and taste and I NEVER get any fillets that are "OFF"...if I process them right and cook them within a day or so of harvest.[/#0000ff]
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[TubeDude]

[quote Therapist]Does having such a LARGE selection of knives qualify you by Homeland Security standards as a potential threat ??? Just wondering. By the way, do you still use the small chisel to hold the fillet while skinning ???[/quote]

[cool][#0000ff]I suspect that I am on the "surveilance list" for more than one governmental agency. Probably have been since I was a kid...the most dangerous kid on the block. Used to make all of my own slingshots, blowguns and bullwhips...and was proficient with guns, archery, throwing knives as well. Mothers brought their kids in off the street when I walked by.[/#0000ff]
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[#0000ff]You have a good memory. I DID used to use a small chisel (To hold the tail end of the fillet) for doing the skinning when I batched perch or white bass. But, that was when I still used regular fillet knives. I have since found that the skinning is faster and easier to complete as a last step with the electric blade.[/#0000ff]
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[submoa]

Heck to be on a watch list now all you have to be is a veteran, anti abortion, pro gun and a few other quality traits. I'm hoping to get on all their lists ha ha.
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[TubeDude]

[quote submoa]Heck to be on a watch list now all you have to be is a veteran, anti abortion, pro gun and a few other quality traits. I'm hoping to get on all their lists ha ha.[/quote]

[cool][#0000ff]RABBLEROUSER.[/#0000ff]
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[#0000ff]Just being on BFT is likely to put you on some kinda list. We gots all kinds of wackos, subversives and militants on this board.[/#0000ff]
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[Fishhound]

[quote TubeDude]
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[#0000ff]Just being on BFT is likely to put you on some kinda list. We gots all kinds of wackos ...[/#0000ff]
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[#008000]Yo - You talkin' bout me ?[/#008000]
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[TubeDude]

[cool][#0000ff]"POSTER" CHILD.[/#0000ff]
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[#0000ff]Get it?[/#0000ff]
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[waljustia]

I have seen the light on electric fillet knives. So much so that I too have an un-opened spare in the basement for when/if the primary one goes out.

I went through a limit of crappie from UT Lake this winter with my electric knife in about 15 minutes. Makes decent work of a cooler full of white bass too.

I also figured out the "batch ribbing" after about 50 fish. Now, I keep a bowl of ice water there that I throw the fillets into ribs and all. Once I am done with the rest of the fish, I go back and pull them out of the ice water and take out the ribs.

I have found with the electric knife I can get an even better fillet than before by going down to the spine then turning the blade so it is just slightly tilted into the spine as I drag it down the fish. I found when I tried to run it parallel, all too often I would get little bumps in the fillet where I came off the spine and couldn't keep it straight. The slight angle toward the spine got rid of this. Now, when I fillet, the meat left on the spine is so thin, can see through it.

Ran into an old timer out on the lake that knew everything there is to know about fishing (According to him) we got talking about filleting fish.. He asked me:

HIM: "How long it takes me to fillet a crappie"
ME: "30 seconds" (I later timed it after our conversation and it's 18 seconds)
HIM: "Me too, but I don't use an electric knife like you, they're worthless"
ME: "That's nice"

some guys, if you let them ramble long enough.. they'll tell you everything they DON'T know.[blush]
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[submoa]

I got a coupon book from cabela's they start being authorized to use Apr 30th, if you buy their electric fillet knife for $30.00's they will give you a regular fillet knife for free. Apr 30th I'll be buying that I think. Thought I'd post it for those who didn't get the coupon book.
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[TubeDude]

[cool][#0000ff]It is always fun to show an old timer how I fillet fish with the electric knife. No matter how quickly and smoothly I do it, they have some criticism of it and claim they can do it faster and better with their rusty old Kabar...or whatever. [/#0000ff]
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[#0000ff]There have been a lot of times I have watched folks at the cleaning stations at Willard Bay, struggling to pry decent fillets from wipers or catfish. And, I often finish my filleting and then just reach over and start helping them...unless they smack me.[/#0000ff]
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[#0000ff]On one occasion there was a very elderly Asian gentleman who apparently knew how to catch wipers, since he had a limit. But, he struggled to first scale and then fillet his first wiper while I did all of mine and a few catfish too. And, with the short bladed pocket knife (dull) he pretty well mangled that one fish. [/#0000ff]
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[#0000ff]I reached over and got one of his, while raising my eyebrows for permission. He got the idea and nodded. He had been politely avoiding staring at me while I filleted my fish. Showing off a little, I zipped off the fillets, skinned them and cut out the rib cages very quickly and then handed him the fillets and the rib cages. He got a big on his face and commented "That's pretty damn fast". I did his other fish and answered his questions about what kind of knife I had and where to get one. Never saw him there again but I'll bet he now uses an electric.[/#0000ff]
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[#0000ff]You know, I'll bet if you spent more time with that GOB (good ol' boy) he would probably let you in on the secrets of where to catch those big blue flathead cats in Utah Lake...and how to fillet them too.[/#0000ff]
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