Printer Friendly Version - A Fisher Always Needs a Good Knife

A thoughtful and practical gift, a quality knife for your catches is always appreciated by anglers. Photo courtesy of Captain Morgan

It doesn’t matter whether an angler fishes in the sweet or briny waters—the knife used absolutely does make a difference. The choice and quality of its blade greatly affects the way in which fish are prepared, as well as the end result. In short, life for the preparer can be made easier or more difficult simply due to the selection of the knife used, whether it be on a vessel, at the dock, or in the kitchen.

Putting aside a knife strictly used to cut bait as opposed to delicately preparing it, two of the knives most often used when preparing fish are those to fillet and ones to separate flesh from bone including steaking. It’s important to remember that when using knives in the briny (as opposed to sweet water), a good grade of low-maintenance, strong stainless (even Teflon coated) is recommended to reduce blade corrosion and maintain sharpness. However, higher carbon blades stay sharper longer, require more care, and do sharpen easier, even though they are less flexible and easier to chip.

A fillet knife is thinner and more flexible than a boning knife and is also slightly curved, making it easier to separate the sides of a fish from its vertebral column and thereby minimizing the loss of flesh. Filleting a bluefish, salmon, or trout would be good examples. The curvature aids in completing a delicate slice, and its length is typically determined by the species of fish to be dressed. On the other hand, a boning knife is generally thicker, less flexible, and is chosen when its primary function is separating flesh from bone. Boning knives can also be more flexible and serve a dual purpose, such as when working with tough-skinned fish like blackfish (tautog), triggerfish, or even a striped bass.

Although there are many parts that make up a knife, to a fisher the choice of a handle is especially important. It is desirable that when gripped, it is ergonomically comfortable and slip resistant. At the same time, the bolster (where blade meets handle) should not be too bulky so as to hinder close contact when filleting. Handles can be made of traditionally hard grips like birch, while others are soft or of high-tech materials that, for example, will form to one’s hand. In addition, knife blades can be made to fold into handles for easy carrying or storing.

Are you stuck and in need of a last-minute idea for a Christmas gift? Consider buying a fillet knife for that special fisher. It is a thoughtful gift and one that always will be used, definitely needed, and much appreciated. Most come with a carrying sheath and are easy to wrap. And while you’re at it, think about adding a knife sharpener if one is not included. Happy Holidays to everyone, and may your biggest fish of 2021 be the smallest of 2022.

The winter solstice—the day with the fewest hours of sunlight in the entire year, making it also the shortest—is finally here! From here on in, days begin to get longer until the summer solstice, when that day becomes the longest of the year.

This first day of winter in the Northern Hemisphere began on Dec. 21 at 10:59 a.m. Eastern Standard Time, but its path to this point didn’t break any significant records. Leading up to it, we had days rising to 60 degrees and stretches of mild weather, high pressure, and warm fronts. The pattern continued until a cold front and an area of low pressure passed by, followed by another warm front that then slipped into a more traditional, but still a comparatively mild pattern.

Inviting weather patterns like these have been prompting more anglers to inquire about fishing activity both in the saltwater and freshwater environments than in years past. Even with the holidays, a few casts can be made to close waters by anglers who want to take advantage of the opportunity. With Long Island Sound’s water temperatures ranging anywhere from 46 to 49 degrees and seas fluctuating from wind-driven to calm, some fishers are still looking for that last striped bass of the season. Why not? Scattered schools of bunker are continuing to pop up.

Other water-driven folks have had their eyes on the clamming beds that lately have been experiencing good low moon tides. After all, catching fresh-raked clams this time of year for an appetizer or for the holiday table is always a popular and rewarding activity.

Flowing inland waters will most likely continue to produce catches throughout this mild period and gradually slow its pace as air and water temperatures drop. Trout and Atlantic salmon remain the popular draw as both species have well-represented numbers from the state’s previous stocking, an effort that’s ongoing where salmon are concerned. As you travel throughout the state, ice can be seen skimming on some northern lakes and ponds and rapidly disappearing during warm fronts the closer one travels to the shoreline. If you need that momentary holiday break during the weekend, hit the trout and salmon rivers for variable action like surprising largemouth bass, perch, crappie, and pickerel.

Note: Email us pics of your catches to share with our USA and international fishing friends who keep up with the latest fishing news and frequent social media.

For all things fishy for your holiday shopping, swing by the shop (203-245-8665) open seven days at 21 Boston Post Road, Madison. Masks required inside. Until next time from your Connecticut shoreline’s full-service fishing outfitter, where we don’t make the fisherman, we make the fisherman better.

Fair weather conditions produced shallow-water largemouth bass including an estimated career record 10.6-pounder (bottom) caught and released by Josh Sexton of Branford this month. Photo illustration courtesy of Captain Morgan