I do a great job of fileting fish but have not found a good way to get that last bit of that white body cavity lining towards the bottom of the rib cage off the filet without pitting the meat. I was watching a food network show and they showed a Port Chatham employee using a rounded cutting intrument to shave off and make the filet look pretty. Does anyone know what those microplane/shaving knives are or where you can find them. They did an incredible job of doing the final salmon filet cleanup to make the filet look perfect and fast!!! You just drag this microplane over the meat and it quickly and cleanly removed a thin layer of meat. This will revolutionize my fish cleaning for smoking.

The way I filet my fish is cut along the back, and slowly work my way down to the belly, eliminating all of it in one whack... just very carefully with a sharp knife, and usually have no problems going perfect along the ribcage! Just food for thought, but no, I haven't seen anything of the sort! Good luck!

I'm talking about a type of micro-planer that appears to be super-sharp that removes the white rib cage lining after you remove the rib cage and some white skin remains. This microplaner removed any unsightly rib cage skin.

Double R,
Was it something like a superfine grater with a handle?

something like this?

http://www.cutleryandmore.com/large/788.jpg

http://microplane.com/indexusa.html

Got a couple of their tools for Christmas, good stuff.

I have microplane kitchen stuff too but that's not what this was. Maybe microplane was a bad term I used. The instrument was white and had a half moon shape at the cutting end however the blade appeared to be a single ultrasharp blade on the underside of the instrument that would remove a thin strip of meat as it was drug across an area with undersired rib cage skin. It was the most effective meat trimming tool I've ever seen.