- 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
- American Angler PRO ...Amazon.com$74.99
- WORKPRO 12V Cordless ...Amazon.com$69.99
- REEPLAR Cordless Electric...Amazon.com$77.99
- FLISSA Cordless Electric...Amazon.com$69.99
- Bubba 110 V Electric...Everymarket INC$203.86
Rapala Heavy Duty ...Walmart$91.91- Rapala110v/AC Fillet ...Amazon.com$54.99
- Berkley Electric Fillet ...Everymarket INC$60.83
- Berkley Electric Fillet...Amazon.com$31.85
- SKINZIT Cordless Electric...Bass Pro Shopping$189.95
- Ozark Trail Electric...Walmart$14.97
- Rapala R12 Heavy-Duty...Amazon.com$129.99
- Mister Twister 120 V ...Everymarket INC$70.18
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Fillet knife. Filleting a fish. 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.
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 only exception is the stargazer family (Uranoscopidae). Electric fish, although a small minority of all fishes, include both oceanic and freshwater species, and both cartilaginous and ...
Maguro bōchō. 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 maguro bōchō is a long knife with a blade length of 30 cm ...
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. It is designed to behead and fillet fish.
A fish fillet, from the French word filet ( pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Hōchōdō. 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. [1] 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 ...