| FILLET KING UNIQUE FILLET AND CUTTING BOARDS BY SUPERIOR BLUE PRODUCTS | |||||||||||||||||||||||||||||||||
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|  Bruce Johnson with Dan Small of "Outdoors Wisconsin" say that when you can hold up a filleted fish and see through it, you have done it right. Here are some of their " Favorite Hints" for filleting pan fish: Use the proper size fillet knife for the fish you are doing and hone it regularly. Keep the filleting surface clean for each and every fish (using the Fillet King) Be delibrate in initial cuts at the head, belly, and backbone of the fillet and delicate with long even cuts for all other work Control the fish with the palm of your hand whenever possible and work the knife horizontal to the board surface following the structure of the skeleton Skin the fillet from the tail toward the front of the fish and press fingers down and forward to grip fish on grate surface keeping knife flat against the board grate Perfect fillets come from controlling the fish on the filleting surface with each fish Follow your routine to improve speed and technique and use the Fillet King Board to control the fish and the mess Do not over-rinse your completed fillets See the page "perfect fillets" to see how it is done. | ||||||||||||||||||||||||||||||||
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