re: What's your go to fillet knife or knives?

Another vote for American Angler electric, I just don't get the hype for standard fillet knives. Maybe I just suck with them, but it takes me 2-3 times as long to use a standard knife vs electric.

ETA: Mr Twisters are junk

I just go to the restaurant supply and buy various sized breaker and boning knives. They’re cheap and if you lose them you can replace them for next to nothing.

2 year warranty, have one that crapped out in 1 that’s going back to them soon. Must return them in original packaging with blade. They’re the best but far from bullet proof imo.

I use a larger Bubba Blade to cut through reds. I find I get a better cut than using my Dexter serated, ad it breaks right through the bones. I also use a 7" Dexter Russell filet knife. For sheepshead, I use a sharp 5" fixed blade knife.

I would prefer to use electric for all, but I have been trying to get better using a blade. For electric, American Angler for the win.

9" Berghoff

Dexter SaniSafe outside, Wusthof Classic if in the kitchen.

Dexter filet for trout, flounder, and dexter serrated for reds, tuna, etc

If it’s bigger scale fish like reds or snapper this is your ticket. Reds are normally done in minutes once you get the hang of it. Buy the blades on amazon and get a one handed sawzall, you will thank me later.

I tried a filletzall and butchered a red. I heard the freshwater blade works well.