FILLET KING                                 UNIQUE FILLET AND CUTTING BOARDS BY SUPERIOR BLUE PRODUCTS
To achieve perfect fillets you need a Fillet King™ Modular Board and a good knife. Our boards take slime and mess and instability out of the task. The grate grips, the tray catches, and you fillet faster, safer, and better than ever before. Follow the Perfect Fillet back to when it was straight out of the bucket.
	The three deliberate cuts are the head top to bottom, the belly bottom to top, and the back either left to right or right to left. They are started with the point of the knife to puncture the skin, the head cut is perpendicular to the board, and the other two the blade is parrallel to the board. Press fish on the grate for its gripping feature is unique in controlling the fish.  [ STEP 1] All the other cuts in your filleting tasks are delicate in the fact that you are following the fish structure in longer stokes and close to the bones. The fillet is held away with the free hand as the strokes are made keepting the blade working parallel to both the board surface and the skeleton as much as possible. The most careful cut is over the rib cage toward the belly of the fish. If you are to pick up a bone this is where it happens the most.  The clean surface of the Fillet King™ allows for precision control for these cuts as the slime passes into the collection tray.    [step2] Use two fingers to hold the tail for the initial cut pressing down and forward with them until the cut begins, add the third finger as the skinning continues. Keep the knife flat against the board as you work. You will feel the skin press against the edges of the grate holes of the Fillet King gripping the fillet giving you a perfect skinned fillet. Electric knife users typically take the rib cage with the fillet, so their first cut is to remove the rib cage and its bones. Then skin in the same fashion as with a regular knife. (An alternate method is to leave the fillet attached to the body at the tail and use the body as a handle and skin first before removing the rib bones.) [Step3]	Be careful not to over-rinse fillets        Use the right size knife and hone it before, during, and after filleting