Why didn't my wicked sharp knife (not a fillet knife) not do a very good job gutting my fish today?

Question

Today was my first time gutting a fish. I knew what to do (cut the head off just below the gills, stick the knife in the annal and cut the belly open, reach in a pull all the guts out, cut the tail off.)

The problem was that this entire time I was having to force my knife through the fish rather than my knife actually doing a good job cutting into the fish and after that it was time to fillet but the knife just wouldn't do it.

I have a long very sharp sherade hunting knife. Its old but good but I just couldn't understand why it wasn't working like it was suppost to. Was there anything that I did wrong? Type of knife, method, etc...

Please explain why, Thank you

Also I could not skin my catfish.

Answer 1

I agree with Hlela, Johnykay, and basalrel on what they said. I dont think you have to cut the head and tail off before you fillet one. Why would you want too?? Why would you want to gut it if your fillleting it? I think you need a fillet knife. There blades are kind of flimsy.

Answer 2

If you are going to clean and prep more fish do yourself a favor and buy a good fillet knife. Keeping these knives sharp can be a chore but it's worth the time and investment. Also consider a good knife sharpener. I haven't seen many things that can dull a knife like fish bones. A few swipes on the ribs takes the edge right off the knife and a sharp knife is a key to clean fillets.

Answer 3

First off you do not be-head and gut a fish before you fillet them but that is another answer........

You need to use a fillet knife and keep it SHARP.A fillet knife is thin,almost razor sharp and a bit flexible,so you can "feel" your way around a fish with out forcing the knife.It would be difficult to gut a deer with a fillet knife and you saw what happens when you try to clean fish with a hunting knife.

A pitchure is worth a thousand words to folks that say ya cut a fishes head off for a fillet-----http://www.youtube.com/watch?v=AtuOGdt-G...

http://www.youtube.com/watch?v=ShIjCIT4m...

see?where is the head?????You "can" do anything you want but to do it well is another story........

Simply google "how to clean/fillet a fish and watch a video---it takes some practice to fillet fish but it starts with a good sharp fillet knife.

Answer 4

Serrated knives are not good for gutting/filleting fish.  Straight blades are MUCH better.  The serrations get in the way of cutting the soft, supple fleshy parts of the fish.  It causes you to try and saw at it as opposed to "pulling" and allowing the blade to "glide" through the flesh.  I'm guessing this was most of the problem.

This (amongst the other suggestions) may have made it difficult to gut the fish.  

I've tried to gut a salmon with a serrated blade before - bad idea.  It's too difficult to do it.  Oh yeah, you can cut the head and tail off a fish BEFORE you fillet it, so don't listen to that part of one of the previous answers.  There are different techniques to everything.

Answer 5

Well...you did say it was your first time gutting a fish, just because you have seen it done before or know how it should be down, doesnt mean your holding the knife properly or at the right angles.

it took me a few tries to get it right.

Just remember, practice makes perfect.

Answer 6

The reason it didn't work is that the knife is too big, probably not as sharp as a filleting knife and the blade isn't flexible.

Answer 7

The anal fin of many fish is very tough... It can fold down the edge on a knife. Especially on a thicker bladed knife.

If your cutting through scales, it can further dull the blade.

Another way to skin a cat is to filet it with the skin on, almost down to the tail leaving the fillet connected, With the filet folded over on a flat surface, run a thin knife between the skin and the meat, then repeat on the other side.

It might take several fileting sessions to get the hang of it.