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Topic: I want to rethink fish butchery. Deba knife  (Read 857 times)

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DarthBaiter

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does anyone use a Japanese Deba knife to break down fish instead of a fillet knife?


Eddie

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Taku from outdoor chef life certainly Deba's the head from the spine.  His knife tutorials are quite informative at least his filleting videos...
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123engineering

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I have been using one for several years.  It is more work to use a daba knife for me but it saves more meat from the fish.  I keep both deba and filet knives in my fish cleaning toolbox to choose from.  If I have a lot of fish to clean and don't have much time, I go with a filet knife otherwise I go with the deba knife.
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hightide

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Deba is what I use to cut head of the body and slow fillet.
Bigger fish it’s better. But smaller fish a Dexter fillet knife will do
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Tsuri

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Using a fat blade like that to cut through the rib bones you'd likely clean your fish before filleting but If your intention is to reuse the carcase for crab bait after I think leaving the guts in and a standard thin flexible knife is best.

Conversely if it's some fancy fish perhaps yellow tail or something and you intend to grill or boil down the bones then a deba might be best?

I've never used or owned a thick blade knife or cleaver, should probably add it to the quiver.
« Last Edit: January 20, 2025, 05:36:37 PM by Tsuri »
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DarthBaiter

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My FIL Tat Kan , rest his soul, used his trusty as he called it “Cantonese Clever” . Keep that thing sharp , used for everything.

He gave it to us ..well ok my wife .. I must admit that I laud that over my BILs

Guess I was his favorite gwai lo ..LOL

I use a Chinese cleaver 90% of the time.  but not sure I can break down fish with it. 


JohnnyAb

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Deba is what I use to cut head of the body and slow fillet.
Bigger fish it’s better. But smaller fish a Dexter fillet knife will do

+1 on using it this way
I sure like mine
« Last Edit: January 18, 2025, 02:14:13 PM by JohnnyAb »
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bluekayak

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I can tell my wife’s mood by the sound and tempo of the cleaver


Tsuri

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I can tell my wife’s mood by the sound and tempo of the cleaver

Aha!

Serves as moodometer as well......yet another benefit.
« Last Edit: January 20, 2025, 06:38:00 PM by Tsuri »
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bluekayak

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We don’t cut heads off even for the gwai loas who eat at our place

Something we do also if filleting is leave more meat on the bones

Either rub w oil salt and bake it in a really hot oven

Or scrape it off with a sharp edged big spoon and make patties Works great for salmon