- Rapala HDEFACSC Heavy...Amazon.com$109.99
- Rapala Heavy Duty ...Amazon.com$66.99
- American Angler PRO...Amazon.com$84.99
- Pro Series Cordless ...Boat Outfitters$219.95
- SKINZIT Cordless Electric...Cabela's$189.95
- WORKPRO 12V Cordless ...Amazon.com$69.99
- American Angler PRO ...Amazon.com$74.99
- REEPLAR Cordless Electric...Amazon.com$89.88
- FLISSA Cordless Electric...Amazon.com$69.99
- Bubba 110 V Electric...Everymarket INC$203.86
- Rapala Heavy Duty ...Walmart$91.91
- Berkley Electric Fillet ...Everymarket INC$60.83
- SKINZIT Cordless Electric...Bass Pro Shopping$189.95
- Smith's Lawaia 51233 ...Walmart$68.99
- Rapala Electric Fillet ...Amazon.com$49.99
- Ozark Trail Electric...Walmart$14.97
- Rapala R12 Heavy-Duty...Amazon.com$129.99
- Mister Twister...Simpson Outfitters$29.00
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Electric fillet knives are usually in the professional setting such as guides and those in the fish processing industry but are readily available to the general public as well. Electric fillet knives can be either corded or cordless, and usually come with multiple blade options.
Deba bōchō ( Japanese: 出刃包丁, "pointed carving knife ") are Japanese style kitchen knives primarily used to cut fish, though also used when cutting meat. They come in different sizes, sometimes up to 30 cm (12 inches) in length. The deba bōchō first appeared during the Edo period in Sakai.
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.
A fletch is a large boneless fillet of halibut, swordfish or tuna. There are several ways to cut a fish fillet: Cutlet. This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet. Single
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.
Hōchōdō (庖丁道, the way of the cleaver) is a traditional Japanese culinary art form of filleting a fish or fowl without touching it with one's hands. It is also known as hōchōshiki (庖丁式, knife ceremony) or shikibōchō (式庖丁, ceremonial knife), and survives to the present day, with occasional demonstrations, particularly in ...
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