In addition to cutlery used on specific fish, seafood restaurants and fisheries that handle fresh fish every day will want to have some knives on hand that can be used for pretty much any fish. There is a variety of different fish knives available to perform generalize or very specific tasks. One knife has a fillet blade on one end and a small scoop on the other. The blade is used to remove the bone and scales while the scoop is used to remove any innards that do not come out with the head. There are also several knives designed to easily remove the fish’s scales. Once the fish is cooked, several fish slicers are available with long, slender blades that are ideal for cutting thin portions.
Use the fish knife to make a cut along the belly of the fish, use the scoop on the other side of the knife to scoop the innards out, these kitchen knives are designed for speed so they must be honed to an incredible degree of sharpness so as to not rip or damage the fillet. It is also possible to use the blade to scrape the scales from the sides of a fish as well.
Some of the cooking knives in this category are used to split fish and lobsters open, these knives are quite heavy and are meant to be used to section a fish, we also carry a selection of salmon slicer knives. A Salmon slicer knife features a granton edge that will allow the meat to be sliced thinly and fall away from the blade, use this knife to fillet a salmon.