Are you using the right knife? – Part 3.
Fish: chopping, filleting
In the first two parts of this series, we focussed on the best knives to use for small and large cutting tasks. Now it’s time to take a look at which knives to use for preparing certain ingredients. Today, we shall be looking at “Fish”.
Fish is delicious but it does present a certain challenge to prepare. Filleting in particular is something that many home cooks dare not try. Yet if you have the right knife, filleting fish is not that difficult.
Our specialist fish knives in detail:
Fish fillet knife (16 – 20 cm) / Fillet knife (16 – 18 cm)
Our fillet knives come in several different variants – with straight or curved blades and with a rigid or flexible blade surface.
Knives with a curved, slender blade are best for separating the skin from the fillet because these knives allow you to make a particularly precise cut.
A rigid blade means you can cut your fish fillets into top-class, wafer-thin slices, whilst a flexible blade is excellent for separating fillets cleanly and smoothly away from the backbone. The blade follows the course of the bones as closely as possible when filleting and therefore makes the work a great deal easier.
What knife should I use next? Simply choose the one that feels the most comfortable for you to handle. All the different versions of these knives have one thing in common: Their blades are very thin, which makes it possible to make particularly controlled and precise cuts.
Salmon slicer (29 – 32 cm)
As the name suggests, the salmon slicer’s particularly long and flexible blade is best suited to cutting wafer-thin slices of salmon. The tip is rounded so that fibres are not inadvertently damaged. In this way, the skin can be removed and the fish cut into fine slices with almost no effort required. The hollow serrated edge of the blade also prevents slices of particularly oily fish sticking to the blade.
Fillet & boning knife
This knife with its unusual blade shape is one of our latest creations. It is particularly suitable for removing bones and skinning fish, meat and poultry. Its thin, slender and curved blade ensures that it glides cleanly through foods and perfectly separates the skin and bones of fish and meat. A great all-rounder – not just for fish.
When preparing fish, our Santoku is excellent for making short, precise cuts. Our Santoku with hollow serrated edge is particular good at turning the soft and oily flesh of tuna into tuna tartare. The air pockets produced by the hollows prevent the fish from sticking to the blade. At the same time, the wide Santoku blade makes it easy to pick up and transport the small dices of tuna tartare to the bowl.
Yanagiba, 23 cm
Our Yanagiba is the perfect knife for preparing sushi and sashimi. Using the special cutting technique (the cut is made almost horizontally to the cutting base), wafer-thin slices can be cut. The knife with the one-sided edge is a standard feature in the kitchen of every professional Japanese chef. The knife is primarily used with a pulling motion in one direction only. This means that the blade produces a completely clean cut.
A good pair of kitchen, fish or poultry scissors can be very useful when preparing fish. They can be used for cutting off the fins or tail or cutting through the thicker bones of larger fish. They are also good at removing scales. Some of Our kitchen scissors have a micro-interlocking system, which prevents the food from slipping and ensures a powerful and precise cut.
Our stainless steel fishbone pliers have a fine tip to ensure there is no damage to the delicate fish flesh. The serrated interior and tension spring provide better control and make the painstaking work of deboning fish much easier for you.
Anyone who has already needed to prepare fish with lots of bones, e.g. red mullet, whiting or roach, will understand the importance and usefulness of a good set of fishbone tweezers. Using these tweezers, the small and fine bones of a trout can be removed just as cleanly and safely as the bigger bones in a salmon. Incidentally: Fish bones that are firmly lodged in the flesh are a sign of a particularly fresh fish!
So that’s it from us on the topic of fish. Do you have any questions? If so, please use the comment field below. Over the next few months, we shall be covering the following topics in some other articles in this series:
• Herbs: cutting, dicing, chopping
• Small vegetables
• Large vegetables
• Meat and poultry with bones
• Crusts and firm foods
• Different types of bread
• Filleting meat and poultry and preparing fruit
• Hard and soft cheeses
• Sticky, gooey foods
• Exotic knives for special applications
Are there are any other topics you would like to see? Please feel free to send in questions and suggestions!
After all, you have to ask a question to be sure to get the answer you need.
So, with this in mind, happy cutting and cooking!