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Fish Market Knives Recommendations

post #1 of 6
Thread Starter 

Hello everyone.  I've been in restaurant management for the better part of 20 years and have spent quite a bit of time in the kitchen using mostly line knives.

I've recently opened a Fresh Fish Market and it has become quite busy.  

For knives I'm using old beat up junk I acquired from a fish wholesaler gone out of business.  I am currently ordering sides of most fish so these knives are barely usable for some skinning and portioning. I would like to move into breaking whole fish to cut down on cost....so I'll need a real set of knives.  

If tomorrow I were to swap my junk for new knives, what should I have for my fish market and could you explain the purpose for each knife you select?

Thanks a million!!!

post #2 of 6

You don't seem like you have broken down many fish.

 

You should probably start with learning how that is done.  

 

 

 

Only then will you develop a preference on which knives you need.

Quote:
...what should I have for my fish market and could you explain the purpose for each knife you select?

This is like asking what car should I have for getting from A to B.

 

 

 

If you're really stuck and need to know... you have to provide information.

 

What kind of cuts are you selling?   Steaks, Fillets, Portioned, Tied Ready to Cook?

What kind of fish are you selling?  Breaking down Tilapia is much different than Salmon or Sole or Trout.

Do you need to process shellfish?

 

Do you do all the cutting? or do you need a full selection for others to break things down with.

 

Personally I can get by with 3 knives for almost any fish situation, but we aren't the same.

 

For more 'real' answers please provide as many details as you can.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #3 of 6

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These are the 3 that I can take on almost anything.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #4 of 6
Thread Starter 
Michael
I will mostly be breaking down salmon and steelhead trout. Then I will be skinning some fish and portioning. We also sell center cut yellowfin, halibut, sole, cobia, and more. Because of my great pricing from my wholesaler, buying sides is cost effective on all fish other than the salmon and steelhead. We sell mostly portioned fish, sides of smaller fish and don't have to break down any shellfish.

For now, I am a one man show. We are growing quickly and I'll be hiring staff soon enough.

Experience-wise, I have an experienced cutting crew from my wholesaler advising and training me and I'm pretty good with knives :-)

Thanks :-)
post #5 of 6

These are what I use.

 

!4 inch

 

 

10 3/4 inch

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 6
Thread Starter 

Thanks guys!

I went with MAC and am loving the knives.

Best regards!!!

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