That’s almost as fast as you skin coons Jayme. Keep practicing, you’ll get there!

It looks like the rib bones are still in these fillets!

His wife is taking them out to his right. I actually like taking rib bones out while the skin is still on, except on catfish. Seems easier to me, but holding fillet to skin can be a pita sometimes.

Bubba is best I have found. Do 500+ a season using 120v. They have problems with nylon gears wearing out. Never get response trying to contact Bubba warranty. Months latter new knife will show up at door.

Trap set is correct. I said it in the video too. I can’t keep up with her cutting out the ribs. Takes about 2 seconds per fillet.

I use this one. Battery lasts forever and it comes with two. It does very well on crappie. Take your time. I think some guys try to go too fast to get the job over with.

I worked at a commercial operation for five years. We used 7” Dexter Russel fillet on most species of salt water fish. We honed them hourly with a F.Dick Hypersteel to maintain the edge.

Many people attempt to saw through fish with a knife. When you watch a pro, he never uses a sawing motion. Our strokes were either a smooth push or a pull. Another tip is to place the fish at the edge of the table. No reaching.

Once watched a video of Pro's filleting flounder in New Bedford , I think,
3 strokes per side, fillet off, one stroke and a cut to skin and remove ribs.... beautiful thing to watch...

I've just had corded fillet knives. The best I had was I believe a hamilton beach model from the 70's that I had probably 20 years. Since then, I have had a good american angler - lasted a long time, a bad american angler - had little power, then I popped for a Bubba knife - was expensive and was too thick to be comfortable- do not like it at all. Now, I just get a $19.00 Black & Decker at Walmart. I'll run it until it dies or needs new blades and buy another one.
If I don't have power, I just use a regular fillet knife.

THIS!