01-31-2005, 02:41 PM
I'm not bragging but I've got it down to about 1 and a half fish per minute. (And that's when I'm rinsing the fillets under the tap as I work.) I use an electric knife. I pinch the head under the fellet board's clamp with the fish's back towards me to start. Cut just behind the gill/fin area and fillet down to the tail, leaving it all attached. Flip the knife blade to lay the fillet over the tail with the inside up. Start the filleting where the skin is still attached and cut the meat off the skin. Turn the fillet side ways and cut the rib bones out. Rinse the fillet and drop in strainer. Turn the fish over and repeat. Note: Always keep the hand holding the knife dry. Only handle the fish and the rinsing with the non-knife hand. Use the knife hand to push down the spring teeth on the board, Place the fish in and pick up the knife. I put the board right over the sink. I've devised a method to hold the board in place so there is no unneeded movement. I'll be glad to explain further if this is confusing. I've shown many fishing buddies this technique and they became instant believers.
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