According to the Czech Republic Fishing Association, Czechs consume only 4 kilograms of fish per year. Furthermore, fish consumption has not increased since 1961. Nutrition experts, however, consider it ideal if we consumed at least 17 kilograms of fish per year.
Perhaps this low consumption of fish is related to the fact that the most popular freshwater fish in our country is carp, which many of us associate with the romance of Christmas, but also with a lot of bones. And it’s probably those fish bones that prevent us from eating healthy fish more often. But there is a solution, and it’s called filleting.
Filleting is a method of preparing fish that allows us to have a substantial piece of boneless meat on our plate. All we need is a little skill, instructions (which vary depending on the type of fish and can be found online—for example, for carp, even on our YouTube channel), and the right filleting knife.
Unlike a regular knife, a fish filleting knife is thinner, slimmer, and more flexible, and its blade can be bent sideways up to a 45-degree angle without breaking. This is because fish meat has a different consistency than the meat of land animals. However, since the knife resembles a boning knife in shape, it can also be used to bone other types of meat besides fish.
You can find our selection of fish filleting knives here.