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What is a filleting knife? - Camping, Backpacking & Hiking

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A filleting knife is one with a long thin blade, designed for both long/deep slicing around bones - usually has a relatively flexible blade.

What is a filleting knife? - a41d83d1-9a87-4ec5-800b-6b193b2d1977.jpg

Posted on May 17, 2014


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SOURCE: What's a filleting knife?

This is a very sharp, slim and flexible blade (usually between 4 and 6 inches long) that is used to bone poultry or skin and fillet fish. Once you master the technique of using it, it will save you a fortune on buying pre-prepared items from the supermarket.
For more information go to:

Posted on Jul 25, 2012

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How much money should I spend on kitchen knives?

The most important kitchen knives are the paring knife, the cleaver, the fileting knife and the chef's knife. I personally use a German steel paring knife, which costs around $70, but you can spend as little as $20 and get an excellent knife that will do the job. On a cleaver you can spend a fortune, but you can find very good cleavers at around 10$(try at your local market).
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Jul 25, 2012 | Camping, Backpacking & Hiking

1 Answer

What's a filleting knife?

This is a very sharp, slim and flexible blade (usually between 4 and 6 inches long) that is used to bone poultry or skin and fillet fish. Once you master the technique of using it, it will save you a fortune on buying pre-prepared items from the supermarket.
For more information go to:

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Which knives do I need to have a full set of kitchen knives?

Actually it is much simple than it sounds, you will only need 4 types of knives to have a complete set of kitchen knives. You need a chef's knife a paring knife a filleting knife and a cleaver, that's about it. You can perform almost any cooking task there is in the kitchen with those 4 knives.

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Need instructins for deluxe smoker

I'm answering this specifically for the Australian-made Wild Country deluxe smoker which comes with two spirit burner trays. i.e. NOT with gas fittings, thermometers, or anything else.

I too have one, and it was also missing any instructions.

I suggest the following:
1. Preparation of fish for smoking.
* scale the fish as required
* either fillet or split fish, along dorsal line and clean (skin on, head and tail removed)
* make sure it is dry, e.g. using paper towels
* spinkle liberally with mix of salt, sugar and oil or fat
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2. Assembly for of deluxe smoker for use.
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3. Smoking:
* prepare the burners, by mostly filling them with white spirits or methylated spirits, and positioning inside the rectangular black burner stand.
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* leave it while the fuel burns out (might take 15-20 minutes - you can also leave it there closed until it cools down)
* carefully remove smoking racks with fish

(PS. Or cheat like I do by simply placing the whole smoker on top of a gas BBQ and don't bother with the spirit burners)

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