If you’ve never cleaned a fish before then using the best electric fillet knife is probably not an ideal place to start.
These days for most home cooks and even pro chefs like me all the heavy lifting is done by your friendly fishmonger or wholesaler.
Take a trip to any fish market and you’ll be able to buy your fish all neatly cleaned, filleted, skinned, and even pin boned if that's the way you want it.
In most restaurant kitchens it's the same. I can count on one hand the number of times I’ve had to fillet a fish in work over the past year.
And on the odd occasion when we do get a couple of fish on the bone that needs filleting a regular knife does the job just fine.
Even most professional fish filleters, the guys who do it day in day out for a living prefer the precise precision and control of manual blades.
It begs the question, do you really need to invest in an electrically driven blade?
So, here's the deal.