How to fillet fish? This question has probably crossed your mind at least once or twice. If you’ve never done it before, then you might be wondering how to fillet fish.
Fish filleting is a skill that every fisherman should master. The reason why is because it helps you get the most out of your catch.
You don’t want to waste your time cleaning a fish that you won’t eat. Filleting fish is a simple task that takes only a few minutes. In this article, I’ll show you how to fillet fish using a knife.
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Cleaning fish is for adults best from the left, and it requires a very sharp knife. First make sure you wash the fish in fresh tap water. Avoid cleaning fish with lake or stream water, as it can sometimes contain contaminants.
How To Fillet Fish
The good thing about filleting a fish yourself is that you decide the size of the pieces you cut. Filleting fish can be quite messy if you do not know the basic tricks. You may not succed in your first try in separating the thick flesh, but do not worry, it will be just a matter of a few trials, and you will become a master in filleting.
Let us start by supposing that the fish is fresh, the intestines are out, and the head is cut off.
The fish should smell of salt water, be pink in the meat color and not be slimy in the skin. What is required is a clean and large cutting board or a flat surface, and a sharp, broad quality knife that cuts the flesh smoothly. Sharp knife is a prerequisite for a successful outcome. It’s easier to fillet large fish than small.
It is important to hold the knife at the correct angle and to pull on the skin, not push or cut with the knife. Holding the blade too flat will result in a jagged cutting action and probably leave some skin on, hold it too upright and you will slice through the skin and make it difficult to re-start the procedure.
- Start by scraping the skin of the fish. What we want is to distant scales, as well as any. mucus, if we choose to prepare the fish with skin on. Scraping from tail to head to eliminate dandruff and the opposite way, to remove any. slime and impurities. Wash the fish in fresh, running water when this is done.
- On a flat surface, hold the fish by the head and make a cut just behind the gill cover from the backbone down to just behind the front (pectoral) fin, being careful not to cut the backbone. You must place the fish so you can cut from his head toward his tail. Also make sure the knife blade is wet when you start cutting.
- Run the knife along the length of the back bone cutting close to, but not into, the rib cage, pulling the meat away from the bones as you go.
Cut down through the fish behind the rib cage to the vent and run the blade close to the spine, all the way out to the tail.
- Turn the fish so it lies on the side you just cut off, and repeat the procedure as the second fillet is removed from the backbone.
- Now your filleting is almost done, however, fillet fat and refined to the last bone need to be removed.The easiest way to remove the small bones on the thick side of each fillet, is by using a salmon tongs or tweezers with wide end, drive a finger from head to tail on the fish, on the way to get legs to stand, so you can see how many pins there are and then you just have to take his forceps or tweezers and pull the legs out. Wash and dry the fillets.
- To remove the skin, lay the filet skin-side down on a flat surface. Hold the tail tightly, and then run your knife blade away from you, cutting between the skin and the meat, the length of the filet.
The result will be thick boneless fillets, which you can use in any fish recipes that you can think of. Whether you grill the fillets, make stew or simply fry them, fish fillets taste delicious.
If you intend to freeze the fillets, lay them flat in the freezer until they are frozen, pack them in a plastic bag and seal.
Whether you fish or even buy fish, it is important that you use only fresh, healthy fish.