What is the Best Electric Fish Fillet Knife?
Before I begin, here are three basic functionalities that you electric knife needs;
- Your knife will be able to clean off skin and slice through meat smoothly
- Your knife will have a durable blade, made from sturdy material like stainless steel that doesn’t bend or break
- You will benefit from a knife that provides blade length options that you can adjust depending on the size and species of fish you’re cleaning
Let’s break down the specifics, here’s a detailed buyers guide, divided into sections, to help you make your choice.
Feel free to mix and match the qualities to choose which knife is best for you.
Stainless steel is the most popular and conventional material choice because it’s non-corrosive and won’t rust when exposed to water.
Plus, stainless steel is durable; therefore, it won’t dull or weaken during extended periods of use on crappie and catfish.
I encourage you to purchase a knife with a stainless steel blade. If you’re considering an electric fish fillet knife without a stainless steel blade, please do your research for your safety.
Length of the Blade
The ideal blade length is dependant on the type and size of fish that you’re cleaning. Big fish need long blades, and small fish need short blades.
Typically, blade lengths range from between 5″ to 10″ with a plethora of variations available depending on the species.
Still not sure?
You should consider the American Angler PRO Sportsmen’s Kit or the Bubba Li-ION Cordless Electric Fillet Knife; both include additional blade sizes.
You won’t need full speed all of the time, therefore being able to increase and decrease the momentum allows for more precision and improves safety.
Corded fillet knives are excellent for use indoors however cordless fillet knives are fantastic for use in remote locations.
Are you concerned about battery life? Don’t be, the cordless model that I reviewed had an incredible lifespan and had two bars remaining after a long cleaning session.
What are the Benefits of Using an Electric Fish Fillet Knife?
- The blade does the hard work while your power concentrates on gripping the handle unlike manual fillet knives
- The electric fillet knife draws its power from the blades that are triggered by an electric motor
- Electric knives usually come in a set with various size blades. Therefore, the blades last longer and the sizes you more options for types of fish
- Working on a large quantity of fish will take less time and less effort
- They cut cleanly without leaving jagged edges. The sharp edges allow the blades to slice through effortlessly
- The blades are made from durable stainless steel which doesn’t corrode easily
How to Fillet a Fish With an Electric Knife
Before you start filleting, some characteristics make fish unsuitable for electric filleting.
- Fish that are soft and oily won’t fillet, and the meat will stick to the bones
- Fish that have a lot of small pin bones will benefit from a precise tool that removes the bones
- Fish with big heads create a bend through the body which can be hard to fillet with straight, electric blades
- Cartilaginous fish will result in the blade cutting into the spine rather than skating across the surface
Have you identified that your fish is suitable for electric filleting? If so, it’s time to get started.
- Make an incision starting at the base of the head and ending behind the pelvic fins. Make sure that you angle your blade, so it cuts towards the front of the fish for maximized meat production
- Once the blade stops at the spine, do a 90-degree turn towards the tail with the blades engaged as you turn
- Slice towards the tail with the knife-edge angled down to allow the knife to skate across the spine. Keep the knife parallel to the cutting board and don’t hold the handle higher or lower than the incision or you will lose meat.
- Cut through the skin at the end
- Flip the fish over and repeat
- Remove the skin by holding the end with your finger while cutting. Turn the knife and hold it flat to the cutting board while cutting all of the way to the other end of the fish
- Follow the contour of the ribs to remove from the fillet
- Repeat on the other side
- Feel the fish to check if there are any bones remaining. If there are any small chips of the spine stuck to the center of the fillet, clean them up with a sharp knife.
- Rinse with cold water, pat them dry and store appropriately.