Fish Fillets via South Fork

[Aotea]

I was keen to trial the South Fork on fish filleting and was also needing a feed of fish after a couple of weeks holiday in the mountains. So I went out in the dingy the other evening and caught some using some previously landed barracuda for bait. I easily scaled several on the beach using the South Fork's spine before doing the rest with a scaler. Once inside the house I lined up the largest fish to fillet first and slid the knife point under the skin and along the dorsal edge of the fillet. I then worked the blade down between the fillet and back bone, then slid it over the ribs and down to and through the skin at the fillet's lower edge. I then sliced either side of the fillet's short line of remaining bones to produce a tidy enough boneless fillet for my first South Fork filleting encounter. I then moved on to fillet the other the fish.
I found the first fish slow going as I wanted a tidy and non wasteful fillet and this was initially compounded by my doing a familiar job with a very different knife to my usual fillet knife. After several fish I decided to up the pace and found tidy and non wasteful fillets were still produced.
A couple of evenings later went out again and with this second batch of fish I was able to fillet them about as quickly and efficiently as I would have using my old filleting knife. This time I also tried skinning a couple of fillets. Skinning the fillets was a markedly slower process due to the shorter length of the South Fork blade compared to my longer bladed fillet knife but the outcome was again tidy and non wasteful.
The single slice from gills to tail through the rib cage and gut filleting approach that I use when filleting my bait fish was not tried as I caught no bait fish on these two occasions. I imagine this would be slower due to the South Forks blade length but manageable or the approach modified.

My thoughts regarding South Fork and fish filleting after this exercise.

Scaling the fish using the South Forks spine worked fine. For removing the fillet I found the knife worked efficiently and effectively once I had done several fish. The point of the blade entered and slid effectively under and along the dorsal edge of the fillet from the shoulder to the tail for the first incision. I think the tip/point configuration on this blade is proving very useful. The tip to belly portion of the blade readily sliced between bone and fillet. Skinning a fillet broader than the blade length I found slow but a good result was attainable.
This filleting exercise, added to the boning and processing of what is now 2 feral pigs further indicates the to me the versatility of this excellent knife.


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[BadFish]

Wow beautiful pics thanks

[razorsharp]

Some pretty decent sized snapper- good job

[GTPowers]

Wow! Your Southfork was perfect for the job, wouldn't ya say? Two thumbs up.

[kiwispyder]

mmm Yumm.. are they Terakihi fillets as well?
Nice.

[Ankerson]

Awesome photos, and great feedback. :)

[Aotea]

I'm picking you've caught a few snapper yourself razorsharp.

GTpowers - The SouthFork did the job very well. But on the continuum towards perfection I'm thinking Phil Wilsons custom fillet knives are probably a leap or two ahead.

Kiwispyder - Well picked. You know your fish. Yes the smaller two fillets in the fourth photo are indeed tarakihi. I'm impressed.

Thankyou BadFish and Ankerson

[KardinalSyn]

Thank you for the pics. Nothing like some real life user photos to whet the old appetite. I would have really liked to see a photo of the finished fish dish too. Darn, feeling a tad hungry now. :D

[rodloos]

I was keen to trial the South Fork on fish filleting and was also needing a feed of fish after a couple of weeks holiday in the mountains. So I went out in the dingy the other evening and caught some using some previously landed barracuda for bait. I easily scaled several on the beach using the South Fork's spine before doing the rest with a scaler. Once inside the house I lined up the largest fish to fillet first and slid the knife point under the skin and along the dorsal edge of the fillet. I then worked the blade down between the fillet and back bone, then slid it over the ribs and down to and through the skin at the fillet's lower edge. I then sliced either side of the fillet's short line of remaining bones to produce a tidy enough boneless fillet for my first South Fork filleting encounter. I then moved on to fillet the other the fish.
I found the first fish slow going as I wanted a tidy and non wasteful fillet and this was initially compounded by my doing a familiar job with a very different knife to my usual fillet knife. After several fish I decided to up the pace and found tidy and non wasteful fillets were still produced.
A couple of evenings later went out again and with this second batch of fish I was able to fillet them about as quickly and efficiently as I would have using my old filleting knife. This time I also tried skinning a couple of fillets. Skinning the fillets was a markedly slower process due to the shorter length of the South Fork blade compared to my longer bladed fillet knife but the outcome was again tidy and non wasteful.
The single slice from gills to tail through the rib cage and gut filleting approach that I use when filleting my bait fish was not tried as I caught no bait fish on these two occasions. I imagine this would be slower due to the South Forks blade length but manageable or the approach modified.

My thoughts regarding South Fork and fish filleting after this exercise.

Scaling the fish using the South Forks spine worked fine. For removing the fillet I found the knife worked efficiently and effectively once I had done several fish. The point of the blade entered and slid effectively under and along the dorsal edge of the fillet from the shoulder to the tail for the first incision. I think the tip/point configuration on this blade is proving very useful. The tip to belly portion of the blade readily sliced between bone and fillet. Skinning a fillet broader than the blade length I found slow but a good result was attainable.
This filleting exercise, added to the boning and processing of what is now 2 feral pigs further indicates the to me the versatility of this excellent knife.

Cool post, thanks for the pics! (I surrounded them with IMG tags so they would appear directly in the post). I have a 2nd SouthFork on the way, couldn't pass up the price and wanted a spare!

[razorsharp]

I'm picking you've caught a few snapper yourself razorsharp.

GTpowers - The SouthFork did the job very well. But on the continuum towards perfection I'm thinking Phil Wilsons custom fillet knives are probably a leap or two ahead.

Kiwispyder - Well picked. You know your fish. Yes the smaller two fillets in the fourth photo are indeed tarakihi. I'm impressed.


Thankyou BadFish and Ankerson

Only caught a few - caught HEAPS of tarakhi though :D

[Aotea]

Thank you for that posting rodloos. I think I've almost worked out a photo insertion approach.
My second South Fork should be arriving in the next 2 or 3 days. Thought about keeping it pristine but I think I'll probably trial them with different edge finishes and profiles on future pigs and cattle. Gather some thoughts and experience on the polished verses micro serrated edge debate as applied to skinning and boning of larger animals. Adds another layer of interest to the process.

KardinalSyn, didn't think about a photo of dinner. But the way I most commonly cook those fillets is to flour them, make a thin batter of just flour and water, sometimes a bit of chilli or garlic in with it, dip the fillets in the batter, then pan fry them in usually canola but sometimes olive oil.

[Aotea]

Tarakihi

[KardinalSyn]

Batter fried fish. Wee bit of tartar sauce and some chips or other sides. A little Sake on the side. East and West meets waistline. I usually try to take a pic if I can. It sort of adds more flavor.

[Phil Wilson]

Aotea, You are for sure giving this knife a work out. 2 feral pigs and a beef and now double duty as a fillet knife. I would say your fillets are indeed "tidy". This is not a true fillet knife but your skill with a knife showed it could work in that application if need be. I think the South Fork is indeed a "Sportsman"s Utility Knife and you are kind of proving that.
I like your batter for the fish "n" chips, just a suggestion. Use 1/2 and 1/2 wheat flour and corn starch, add a little baking powder and Cajun spice and use beer for the liquid. I will be very interested in your sharpening trials. My experience is that the high vanadium steels like a toothy edge. Phil

[Aotea]

Thank you for your comments Phil. It's looking like the South Forks will meet three cattle before the new year. Two for friends and one for here if the bush pigs keep their distance so some freezer space eventuates. The new knife has arrived so I now have South Fork twins, I'm very pleased.
I figured the knife would fillet OK but I was a bit surprised at just how efficiently it did so.
And Cajun spice has been added to my 'get in town' list.


KardinalSyn - I'm a bit spoilt living just meters away from a fish mountain. When I have a feed of fish I'll usually substitute the chips for a bit more fish and the sauce for just a little more fish again. It is very good fish. But I do add some salt and pepper and if there is a flush of lettuce in the garden perhaps a side salad. I'll have to take a photo.

[KardinalSyn]

KardinalSyn - I'm a bit spoilt living just meters away from a fish mountain. When I have a feed of fish I'll usually substitute the chips for a bit more fish and the sauce for just a little more fish again. It is very good fish. But I do add some salt and pepper and if there is a flush of lettuce in the garden perhaps a side salad. I'll have to take a photo.

Man, you're lucky. Yes, please share a pic or two when possible. :)

[Grindermcgee]

Wonderful photos and nice show of skill, thanks for sharing.

This particular fish I caught last week just posed for a photo with the South Fork. I usually do not filet bass but had to share. Love this knife for all things kitchen and outdoors!

[Aotea]

Grindermcgee - Well done. Looks like a good fish, a bit different to what I usually see around here. And I share your sentiments regarding this exceptional and elegant knife. Thanks for the comments.


KardinalSyn - Here's a photo of yesterdays lunch. Butterfish (greenbone). Excellent eating fish and also filleted with the South Fork.

[osodavis]

Beautiful fish, beautiful pics, beautiful knife! Just beautiful all around. I need to go fishing real soon, it's been way too long, unfortunately. That butterfish looks perfectly cooked too, great job!

[Surfingringo]

Hi Aotea, I know I am bringing this one back from the grave but just wanted to thank you for the great post. I just bought a southfork and will be picking it up when I visit the States in a few weeks. Mine is intended to be a boat/fishing knife on my kayak but it will also see a fair bit of filet work. When I come in with just one or two small ones it's easier to just filet on the yak or the beach than to go home and drag everything out and make a mess. I know the southfork isn't a true filet knife but it's nice to see someone showing how well it can work as one in a pinch. I've even been known to filet snapper on the beach with my serrated edge pacific salt. In fact, here's a couple of pics from just this morning.


Not perfection, (and no the pacific salt certainly isn't an ideal filet knife) but ****, the Indians used to do it with sharp rocks. . I have a feeling I'm going to be feeling pretty fancy once I get my new southfork!

P.S. Where did you catch your fish? I thought those were grunts when I first saw them.