- Pro Series Cordless ...Boat Outfitters$219.95
- Rapala HDEFACSC Heavy...Amazon.com$109.99
- Rapala Heavy Duty ...Amazon.com$66.99
- American Angler PRO...Amazon.com$84.99
- Rapala R12 Heavy Duty ...Scheels$159.99
- WORKPRO 12V Cordless ...Amazon.com$69.99
- REEPLAR Cordless Electric...Amazon.com$89.88
- SKINZIT Cordless Electric...Bass Pro Shopping$189.95
- SKINZIT Cordless Electric...Cabela's$189.95
- American Angler PRO ...Amazon.com$74.99
Bubba 110 V Electric...Everymarket INC$203.86- FLISSA Cordless Electric...Amazon.com$69.99
- Berkley Electric Fillet ...Everymarket INC$60.83
- Bass Pro Shops XPS...Bass Pro Shopping$49.99
- Mister Twister 120 V ...Everymarket INC$70.18
- Bubba Tapered Flex Fillet...MidwayUSA$51.96
- Filletzall Fishing Knives...Amazon.com$52.00
- Rapala Fish Pro Fillet ...REBELLIONMARINE.COM$18.99
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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.
Among the electric fishes are electric eels, knifefish capable of generating an electric field, both at low voltage for electrolocation and at high voltage to stun their prey. An electric fish is any fish that can generate electric fields. Most electric fish are also electroreceptive, meaning that they can sense electric fields.
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.
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 ...
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.
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.