Originally Posted by 5sdad
Originally Posted by 44mc
they leave too much meat on the fish in my op.


Yes, but they make up for it with the ease they provide in cutting through the backbone just back of the head.

How much more meat could a skilled hand with a regular knife have removed from this carcass? [Linked Image from i.postimg.cc]
This was literally under 45 seconds to knock the filets off this saugeye. Practice makes perfect regardless of the tool you choose.