- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Redfish fillet knife
Posted on 8/20/16 at 1:09 pm to Larry Gooseman
Posted on 8/20/16 at 1:09 pm to Larry Gooseman
quote:
Technique is important, serrated blade breaks through scales best in my opinion. After initial cut I run knife along the spine separating flesh from spine - I don't saw through a single scale doing this.
This. I carry 2 knives. 1 serated and 1 filet. I make the cut behind the gills with the serated. Down the back with the filet. I pop the filet knife all the way through near the anal fin. I'll them pick back up the serated and saw through the skin of the stomach area to cut the filet loose. This is the method I use to get the cleanest half shells with the least waste.
Posted on 8/20/16 at 3:32 pm to stoms
i like the dexter russel 9" serrated
Popular
Back to top
![logo](https://images.tigerdroppings.com/images/layout/TDIcon.jpg)