04-28-2009, 09:07 PM
[cool][#0000ff]I am familiar with the system you describe. It is fairly common among folks who prefer the plain blade fillet knife. And it does produce fairly efficient fillets.[/#0000ff]
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[#0000ff]However, once you have witnessed the proper technique for "slabbing" with a good electric, you will realize that it is both faster and more efficient. It is possible to avoid cutting the ribs, and to cut around them with the electric, but it requires more time and motion to do so.[/#0000ff]
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[#0000ff]If one only has a few perch and wants to be sure to salvage every morsel of edible flesh, then using a regular fillet knife and carefully controlled cuts might be the way to go. But, the main reason I use the electric is that I usually bring home a pretty good batch of perch, bluegills or white bass and I just do not have the time or patience to "whittle" on them. I fire up the electric and zip the fillets off in less time than it usually takes to only do a few fish with a regular knife. And, if I end up with several pounds of skinless boneless fillets, I am not going to lay awake at night worrying about a half ounce here or there that I left behind in the process. I'm not wasteful but I am not "anal" about it either. As a point of fact, I personally believe that I actually leave less edible fish flesh behind with the electric, even when I blitz them.[/#0000ff]
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[#0000ff]In the "olden days", I used to put on seminars at the Anglers Inns stores...demonstrating filleting and cooking techniques for the warm water species. That was in the days when most Utah anglers were strictly troutaholics and perch were "trash fish".[/#0000ff]
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[#0000ff]We have had BFT get togethers on a lot of other subjects. Maybe we can set up a filleting demo some time, over at the cleaning station at Willow Park Pond...with everybody bringing a few fish from their weekend's success. Or, we can have another Catfish Fest at Lincoln Beach. I filleted a lot of kitties down there. But, for perch, Starvation or Yuba would be the best potential...although they are futher away. And you are further yet.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]However, once you have witnessed the proper technique for "slabbing" with a good electric, you will realize that it is both faster and more efficient. It is possible to avoid cutting the ribs, and to cut around them with the electric, but it requires more time and motion to do so.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]If one only has a few perch and wants to be sure to salvage every morsel of edible flesh, then using a regular fillet knife and carefully controlled cuts might be the way to go. But, the main reason I use the electric is that I usually bring home a pretty good batch of perch, bluegills or white bass and I just do not have the time or patience to "whittle" on them. I fire up the electric and zip the fillets off in less time than it usually takes to only do a few fish with a regular knife. And, if I end up with several pounds of skinless boneless fillets, I am not going to lay awake at night worrying about a half ounce here or there that I left behind in the process. I'm not wasteful but I am not "anal" about it either. As a point of fact, I personally believe that I actually leave less edible fish flesh behind with the electric, even when I blitz them.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]In the "olden days", I used to put on seminars at the Anglers Inns stores...demonstrating filleting and cooking techniques for the warm water species. That was in the days when most Utah anglers were strictly troutaholics and perch were "trash fish".[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]We have had BFT get togethers on a lot of other subjects. Maybe we can set up a filleting demo some time, over at the cleaning station at Willow Park Pond...with everybody bringing a few fish from their weekend's success. Or, we can have another Catfish Fest at Lincoln Beach. I filleted a lot of kitties down there. But, for perch, Starvation or Yuba would be the best potential...although they are futher away. And you are further yet.[/#0000ff]
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