![]() ![]() ![]() Spar also has UV resistant characteristics which prevent any damage that may come from UV rays. Good enough for the boat sitting in the water, good enough for the knives.įive coats are applied and each coat is dried and buffed providing a lasting surface. ![]() In order to assure the integrity and stability of the handle and at the same time protect the unique wood characteristics of that particular set, rivets are secured internally through the rivet holes of the blade and into the inner face of the handle sides.īoth handles and sheaths are bonded with an 36000 Industrial Strength adhesive this guarantees that there will never be water seepage into the handle and around any possible cracked finish at the head of an exposed external rivet.Įach set is finished with a Marine Spar commonly used on boats. Stock is measured and cut accordingly to capture special features so that it will fit the jig and become the identity of that particular knife and sheath. When the wood is selected, care is taken to identify special graining and coloring characteristics that will ultimately be the finished product. It takes 19 steps to craft the knives and matching sheaths from selecting the desired wood to the final finishing of the set. Why? You are not wasting hardly any meat, and, when I have people over for a big perch fry, I don’t want to be worrying about a guest worrying about bones in their food.The blades are 440C Hardened Stainless Steel from USA Knifemaker in Mankato, MN. *Noteworthy is the fact that with smaller fish, and for people who fry their fish, leave out this step. You can feel them every time with the tips of your fingers before you cut. These custom,hand made knives have a secondary edge on the. Now sweep forward until the fillet is free from the skin.Ħ.Pin bones: Run the knife perpendicular to the cutting knife right near the lateral line. Leech Lake Fillet Knife Demo Joshua David Nelson 258 subscribers Subscribe 7K views 8 years ago How to use a Leech Lake fillet knife. Just put index finger down on the tail and star the knife just under the fillet between the meat and the skin. (You’ll catch on! watch the video above.) Do it slow and follow the rib cage to prevent wasting much meat.ĥ.Lastly, you are ready to remove the skin. You want to have a sweep and scooping action with the knife. Follow right along the top of it, and you can see that the ribs come out on the fish, but they swoop into the fillet. So with the rib cage, start at the top, closes to where the head would have been. It will take some practice, and if you cut through the backbone-don’t worry! It happens to even the most experience fillet master!)ģ.Next, flip the fish over and repeat the same process on the other side of the perch.Ĥ.Next is rib removal. (Meaning: after you turn the blade, try to glide it right alongside the spine, keep your blade level along the back. We will get the rib cage out and then using a smaller knife from Bubba Blades to get every bone for a tasty fillet.ġ.I started with an incision right behind the gill plate, turn the blade, and go all the way down until I hit the spine with the teeth of the knife.Ģ.Next, turn the blade and follow along the top of the backbone until you reach the tail of the fish. Today I’m going to show you (watch the above video!) how we process through a massive pile of perch using an electric fillet knife to get delicious fillets off the fish. If I had to choose, it would be the only fish I would ever eat!Īnd when you get over a school of perch, that can mean a big pile of work to do at the end of the day on the back end of fishing, having fun, and harvesting perch. I’m into eating fish, and I’ve eaten a lot of both freshwater and saltwater fish. Yellow perch are one of the best-tasting fish on earth. Over the years, I’ve eaten lots and lots of perch!Īnd for a good reason. ![]()
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