JKerr
Senior Member
- Joined
- Nov 27, 2011
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This is basically about efficiency vs result, more so with smaller fish.
Generally, I prefer using a deba over a western knife, especially for large fish and while we do get some huge snappers in, I rarely break them down (see: Not my section chef!). Yesterday, one of the other chefs had 30kg of Flathead to fillet/scale/bone/portion etc.., all pretty small, maybe 750g at the most. I gave her a hand after my prep was finished, used my 25cm nogent flexible filleting knife.
But it got me thinking, as much as I would like to use a deba for this, it would probably take me three times as long. What with the extra cuts to be made and the changing of knives for skinning etc. But for the rest of you out there who bang out tonnes of fish prep, what do you use? And, if you use a deba for bulk fish butchery, do you feel it's worth the trade off or are you just as quick either way?
Cheers,
Josh
Generally, I prefer using a deba over a western knife, especially for large fish and while we do get some huge snappers in, I rarely break them down (see: Not my section chef!). Yesterday, one of the other chefs had 30kg of Flathead to fillet/scale/bone/portion etc.., all pretty small, maybe 750g at the most. I gave her a hand after my prep was finished, used my 25cm nogent flexible filleting knife.
But it got me thinking, as much as I would like to use a deba for this, it would probably take me three times as long. What with the extra cuts to be made and the changing of knives for skinning etc. But for the rest of you out there who bang out tonnes of fish prep, what do you use? And, if you use a deba for bulk fish butchery, do you feel it's worth the trade off or are you just as quick either way?
Cheers,
Josh