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A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
Automatic knives for filleting fish. Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks.
A maguro bōchō (Japanese: 鮪包丁, lit. "tuna knife"), or maguro kiri bōchō (鮪切り包丁, lit. "tuna cutter"), is an extremely long, highly specialized Japanese knife that is commonly used to fillet tuna, as well as many other types of large ocean fish.
The fish knife was preceded in the 18th century by a silver fish slice (also known as fish trowel, fish carver, and fish knife), a broad tool used for serving fish (thus yet another name, fish server), pudding, and other soft desserts.
A fishmonger prepares to clean and butcher a pair of large fish in Malé. The tools used by fishmongers include: Pliers to pull out pinbones; A fish scaler to remove scales; A filleting knife to cut away the flesh from the bones; Short strong knives for opening oysters and other shellfish; Protective gloves; A curved knife for gutting and ...
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