{"product_id":"vco-7-fillet-knife","title":"VCO 7\" Fillet Knife, Logo Engraved","description":"\u003cp\u003eBuilt for the fish cleaning table after a cold morning on Blue Mesa, Rifle Gap, or Vega, the VCO 7\" Fillet Knife ($42.99 pre-order) pairs a 7 inch blade with a warm Tanoak wood handle engraved with the VCO logo. It comes with a protective leatherette sheath (synthetic leatherette, rather than full leather) and ships to you from Grand Junction once our batch lands. No ship date yet. Full refund any time before it ships.\u003c\/p\u003e\n\u003csection class=\"vco-pdp-tool\" aria-label=\"Colorado Species Fillet and Safe Cooking Guide\" style=\"margin:1.25rem 0;padding:1rem;border:1px solid rgba(92,225,230,0.35);border-radius:10px;background:rgba(14,39,64,0.38);\"\u003e\n  \u003ch3 style=\"margin-top:0;\"\u003eColorado Fish Fillet \u0026amp; Table-Fare Guide\u003c\/h3\u003e\n  \u003cp style=\"margin:0.25rem 0 0.75rem;font-size:0.9rem;\"\u003eSelect a Colorado game fish below for rib and pin-bone notes, safe cooking temperature, and \u003ca href=\"\/blogs\/colorado-fish-kitchen\"\u003eColorado Fish Kitchen\u003c\/a\u003e prep tips:\u003c\/p\u003e\n  \u003clabel for=\"vco-fk-species\" style=\"display:block;font-weight:600;font-size:0.88rem;margin-bottom:0.35rem;\"\u003eSelect harvested species:\u003c\/label\u003e\n  \u003cselect id=\"vco-fk-species\" style=\"width:100%;max-width:420px;padding:0.45rem;border-radius:6px;background:#0e2740;color:#fff;border:1px solid rgba(255,255,255,0.3);margin-bottom:0.75rem;\"\u003e\n    \u003coption value=\"walleye\"\u003eWalleye \u0026amp; Yellow Perch (Rifle Gap, Blue Mesa, Harvey Gap)\u003c\/option\u003e\n    \u003coption value=\"trout\"\u003eRainbow, Cutthroat \u0026amp; Brook Trout (Grand Mesa, Vega, Highline)\u003c\/option\u003e\n    \u003coption value=\"laketrout\"\u003eLake Trout \/ Mackinaw \u0026amp; Kokanee (Blue Mesa, Granby, Ruedi)\u003c\/option\u003e\n    \u003coption value=\"pike\"\u003eNorthern Pike (Rifle Gap, Harvey Gap, Taylor Park, Stagecoach)\u003c\/option\u003e\n  \u003c\/select\u003e\n  \u003cdiv id=\"vco-fk-output\" style=\"padding:0.7rem;border-radius:8px;background:rgba(92,225,230,0.14);font-size:0.92rem;\"\u003e\n    \u003cstrong\u003eWalleye \u0026amp; Yellow Perch:\u003c\/strong\u003e Bleed and chill your catch right away. Make your first cut behind the gill plate and pectoral fin down to the backbone, sweep the 7 inch blade along the dorsal ribs to the tail, then angle up and over the rib cage and glide the blade flat between meat and skin. \u003cstrong\u003eUSDA Internal Temp:\u003c\/strong\u003e Cook fish to \u003cstrong\u003e145°F\u003c\/strong\u003e until the flesh flakes easily with a fork. Always check bag and size rules in the \u003ca href=\"https:\/\/www.eregulations.com\/colorado\/fishing\" target=\"_blank\" rel=\"noopener\"\u003eCPW regulations brochure\u003c\/a\u003e.\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\u003cscript\u003e\n(function(){\n  var sel = document.getElementById('vco-fk-species');\n  var out = document.getElementById('vco-fk-output');\n  var notes = {\n    walleye: '\u003cstrong\u003eWalleye \u0026amp; Yellow Perch:\u003c\/strong\u003e Bleed and chill your catch right away. Make your first cut behind the gill plate and pectoral fin down to the backbone, sweep the 7 inch blade along the dorsal ribs to the tail, then angle up and over the rib cage and glide the blade flat between meat and skin. \u003cstrong\u003eUSDA Internal Temp:\u003c\/strong\u003e Cook fish to \u003cstrong\u003e145°F\u003c\/strong\u003e until the flesh flakes easily with a fork. Always check bag and size rules in the \u003ca href=\"https:\/\/www.eregulations.com\/colorado\/fishing\" target=\"_blank\" rel=\"noopener\"\u003eCPW regulations brochure\u003c\/a\u003e.',\n    trout: '\u003cstrong\u003eRainbow, Cutthroat \u0026amp; Brook Trout:\u003c\/strong\u003e Pan-sized trout can be gilled, gutted, and cooked whole skin-on in a cast-iron skillet, or filleted cleanly along the spine with the 7 inch blade and trimmed along the belly ribs. \u003cstrong\u003eUSDA Internal Temp:\u003c\/strong\u003e Cook to \u003cstrong\u003e145°F\u003c\/strong\u003e until opaque and flaky. Read more in the \u003ca href=\"\/blogs\/colorado-fish-kitchen\"\u003eColorado Fish Kitchen\u003c\/a\u003e.',\n    laketrout: '\u003cstrong\u003eLake Trout \u0026amp; Kokanee Salmon:\u003c\/strong\u003e Bleed your catch immediately and pack it in crushed ice. Trim the darker lateral-line strip from larger lake trout fillets for a mild, clean flavor before smoking, baking, or pan-searing. \u003cstrong\u003eUSDA Internal Temp:\u003c\/strong\u003e Cook to \u003cstrong\u003e145°F\u003c\/strong\u003e.',\n    pike: '\u003cstrong\u003eNorthern Pike (5-Fillet \/ Y-Bone Method):\u003c\/strong\u003e Use the 7 inch blade to take the top backstrap, both side fillets outside the Y-bones, and two tail fillets so every piece hits the skillet boneless. \u003cstrong\u003eUSDA Internal Temp:\u003c\/strong\u003e Cook to \u003cstrong\u003e145°F\u003c\/strong\u003e.'\n  };\n  if (sel \u0026\u0026 out) sel.addEventListener('change', function(){ out.innerHTML = notes[sel.value] || notes.walleye; });\n})();\n\u003c\/script\u003e\n","brand":"Viral Cast Outfitters","offers":[{"title":"Default Title","offer_id":67642145374304,"sku":"vco-fillet-knife-7","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0678\/2985\/8400\/files\/vco-7in-fillet-knife-MOCKUP-river-rock.jpg?v=1791554252","url":"https:\/\/viralcastoutfitters.com\/products\/vco-7-fillet-knife","provider":"Viral Cast Outfitters","version":"1.0","type":"link"}