Redloon said: a 9" Cutco Salmon knife for flounder and trout. TD said: Good knifes are very worthy investments. The blade is razor sharp to the point so that I can cut close to the dorsal fin and other fin/bones leaving a trimmer skeleton. It comes to a point so I can maneuver around the bones with finesse. It has a longer blade to go across the belly, ribs and back of Big Reds n' large trout and I can get some leverage on the reds and drum making it easier on the wrists. I lost my father in '99 and Katrina took my stepmother's house in pass christian MS with of all my pop's old gear with the exception of that knife which I keep behind glass to remind me where I come from and who taught me to love to fish.Īnyway, the rapala seems to do a good job on the texas trio of trout reds and flounders, but I doubt it will ever mean that much to anyone.Īs far as Electric Filet knives, I have both the Mister Twister and the American Angler, I prefer the American Angler. It is six inches long, and has serrations on the back edge for scaling. The trout in my avatar were caught in the late 60's trolling the south shore pipeline in lake ponchatrain and cleaned with a knife that my father's grandfather gave to him. It just takes some examination of the ribs from the gut cavity to find the right place. As far as cutting the ribs on the reds, there is a cartilagenous joint that cuts pretty easily if you can find the sweet spot. The 9" model has a little more backbone than the shorter versions this is useful for the reds. I now find myself using the rapala almost exclusively except when I have help at the cleaning table. I have a mister twister saltwater electric, and a rapala 9" wooden handle knife.
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