Beatrice Lang
Filleting bream with an electric knife can be a quick and easy process. While some people prefer to use a regular knife, others find that an electric knife can speed up the filleting process. When using an electric knife, it is important to be careful not to cut through the backbone of the fish. One method for filleting bream is to cut behind the gill to the spine, follow the spine down to the tail, flip the fish, and then follow the skin down. This process can be repeated on the other side of the fish, leaving just the rib bone to remove.
| Characteristics | Values |
|---|---|
| Electric knife models | Black n Decker EK500W, Bubba Blade, Bubba Pro, Bird Dog |
| Electric knife blade size | 4-inch, 6-inch |
| Manual filleting tools | Rapala mid-size knife, small Rapala knife, bone-handled Henry fillet knife, Bubba fillet knife |
| Filleting technique | Cut behind the gill to the spine, ride the spine down to the tail, flip and ride the skin down, then remove the rib |
| Filleting tips | Cut through the ribs straight down the backbone to the tail, leave the tail skin attached, then flip the fillet out and run the skin off |
| Filleting speed | 70 big bream in a little over an hour, 5 bream in 4 minutes and 45 seconds, 1 minute per fish |
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What You'll Learn
How to cut through the ribs
To cut through the ribs of a bream with an electric knife, you can follow these steps:
Firstly, cut behind the gill to the spine, then ride the spine down to the tail. Flip the fish and do the same on the other side, cutting through the ribs straight down the backbone to the tail. You can leave the tail skin attached and simply flip the fillet out, removing the skin. This will leave you with just the rib bone to remove.
Some people prefer to cut the fillet out first and then the rib cage out of the fillet. This can be done by cutting a fillet up to the eye and down to the belly, including the rib meat. It is hard to get 100% of the meat, but this method ensures you get as much as possible.
Another approach is to cut the ribs out after slicing the fillet off the skin. This can be done by cutting from the tail forward to the head, cutting through the rib cage. Then, make a cut behind the head to pull the fillet off with the skin on. You can then cut the fillet off the skin and remove the rib bone.
It is worth noting that some people prefer to use a regular fillet knife for cutting through ribs, as electric knives can be messier and less precise for this task.
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How to avoid cutting through the backbone
To avoid cutting through the backbone of a bream when filleting with an electric knife, it is important to be careful and deliberate in your technique. Here are some detailed instructions to help you achieve a clean fillet without cutting through the backbone:
Place the bream on a flat surface, such as a cutting board, and hold the fish securely by placing your spare hand on its head to prevent slipping. It is recommended to not scale the fish beforehand.
Position your electric knife under the pectoral fin (wing) as if you are slicing forward. Be careful and gentle with this initial cut. Slice forward until the tip of the knife reaches the bone directly behind the head.
Now, here comes the crucial part to avoid cutting through the backbone. Instead of cutting straight down through the backbone, you want to twist your knife towards the tail and run it along the backbone through the ribs. Be mindful to follow the contour of the ribs as you cut. This technique will help you separate the fillet from the bones without cutting through the backbone.
After you've made this cut along the backbone, you can remove the rib cage. Place the fillet skin-down on your board and slice along the bone to remove the rib area.
Finally, hold the tail end of the fish and make a slice towards the skin with a forward motion, gently pulling back the skin. This will give you a nice, clean fillet without cutting through the backbone.
Remember to take your time and be careful when using an electric knife. With practice, you'll be able to master the technique of filleting bream without cutting through the backbone.
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How to fillet bream without wasting any meat
To fillet bream without wasting any meat, you can use either an electric knife or a regular knife. Here is a step-by-step guide:
Prepare the Fish
Scale the fish, removing any remaining fins and cutting off the head. You can also de-gut the fish at this stage if you prefer, although some people leave this step until after filleting.
Make the Initial Incision
Make an incision right behind the gill plate. Turn the blade and go all the way down until you hit the spine with the teeth of the knife. Be careful not to cut through the backbone. Try to glide the blade right alongside the spine, keeping your blade level along the back.
Fillet One Side
Turn the blade and follow along the top of the backbone until you reach the tail of the fish. Flip the fillet out and run the skin off. You can then remove the rib bones and any remaining meat from the rib cage.
Fillet the Other Side
Flip the fish over and repeat the process on the other side. Again, follow along the top of the backbone until you reach the tail, then remove the fillet and skin.
Final Steps
You should now be left with just the rib bones to remove. Carefully cut these out, trying to retain as much meat as possible. You can then remove the pin bones by running the knife perpendicular to the cutting knife right near the lateral line. You can feel for these bones with your fingers before cutting.
Tips for Using an Electric Knife
If using an electric knife, be careful not to cut through the ribs or backbone. Some people prefer to use a regular knife for the rib cage and other detailed work, using the electric knife for the initial filleting. Keep your electric knife sharp, and always follow safety precautions when using this type of knife.
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How to fillet bream with a regular knife
To fillet bream with a regular knife, you can follow these steps:
- Start by cutting behind the gill, towards the spine.
- Carefully run your knife along the spine, all the way down to the tail.
- Flip the fish over and repeat the process on the other side, riding the skin down.
- Remove the rib bones—you can do this by slicing straight down the backbone and then cutting off the ribs, or by cutting through the rib cage from the tail forward to the head.
- Finally, you can remove the fillet by making a cut behind the head and pulling it off with the skin on.
Some people prefer to remove the head and cut the fillet off the skin before consuming, as this makes it easier to eat. It's worth noting that this process can be time-consuming, especially if you have a large number of fish to fillet.
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The best electric knives for filleting bream
Electric knives are a popular choice for filleting bream. They are known for their speed and efficiency, especially when dealing with a large number of fish. While traditional fillet knives are lighter and easier to sharpen, electric knives excel in quickly processing multiple catches without the need for frequent resharpening.
When choosing an electric knife for filleting bream, consider factors such as blade flexibility, handle comfort, grip security, and blade design. Blade flexibility is crucial for precision cuts along bones and around rib cages. Stainless steel blades are popular due to their rust resistance, which is essential when working in wet environments. Additionally, look for features like rubberized grips that provide a secure hold, even when wet.
- Rapala R12HD: Selected by Crappie USA Tournament Trail competitor Justin Creech, this knife offers more torque, faster blade speed, and instant response time on the trigger. It comes with four blade options, ranging from thin and flexible to wide and stiff, making it versatile for various fish sizes.
- Bubba Lithium-Ion Cordless Fillet Knife Kit: This knife features a cordless design with a long-lasting battery. It includes an 8-inch full cutting blade and a 4 1/2-inch rib bones blade, both made of stainless steel. The kit also comes with a cutting glove and a vented carrying bag. While it is powerful, some users find the safety lock trigger cumbersome, interrupting their rhythm during fast filleting.
- KastKing Speed Demon: If you're looking for a secure grip without breaking the bank, the KastKing Speed Demon offers a comfortable and secure rubberized grip, even when wet. It has a flexible blade ideal for filleting small to medium-sized fish. The sheath features vents to prevent moisture buildup, ensuring convenient storage.
- Mr. Crappie Slab-O-Matic: This corded electric knife is a high-output, cost-effective option. It includes an 8-inch full cutting blade and a 4 1/2-inch rib bones blade, making quick work of rib bones in large piles of fish. The custom curved rib bone blades are especially useful for working on crappies or bluegills. However, it operates at a slightly higher volume compared to other electric knives.
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