Are you thinking about preparing fillet after that your huge catch or big purchase? Worriless as in this article we are going to talk about how to fillet a fish.
How Can I Fillet a Fish?
No matter what fish you fillet, sharp knives are what you need to get the best fillets. The process only involves cutting the meat off the bones and skinning it for a boneless and skinless piece of fish ready for cooking. Since filleting is a favorite way to prepare fish for meals, a little practice and a good sharp knife are all you need to make it easy. Below is a step by step guide.
Step by Step Guide of Fillet Fish
The cleaning of fish is a common task in the kitchen and filleting is also essential. But first, you need a cutting board, a sharp knife with a thin, flexible blade and a wide, flat blade to remove the hard skin. If you are familiar with a more popular filleting method, this other technique for filleting fish starts with a cut of the tail that I find most comfortable.
After you have washed and cleaned the fish, lay it flat on the board or a clean, flat surface and start cutting from the tail and going up the spine.
For a larger fish, you can cut all the way through the rib bones or gently cut off the meat above the ribs, leaving the abdominal cavity intact.
Diagonally cut the knife over the fish directly behind the pectoral fin. This time, the filet should separate from the fish. Next, lay the fillet flat on the cutting board and skin. Do not forget to cut leftover ribs on the fillet.
To skin your fillet, you will need a very sharp knife with the wide flat blade. Position the knife on the tail and work your way along the fillet, gently removing the meat from the skin. Be careful to get a perfectly skinned fillet.
After skinning remove the leftover pin bones. Your fillet should be beautiful and bone-free at this stage. Now it's time to cook your fish fillet into a good recipe for all the hard work. So easy!
How to Fillet a Bass
There may be more than one approach to skinning a cat, but as I would like to think, there is only one way to fillet a bass.
Don’t stress when you don’t have real filets table; deck or outdoor table with tap water can do a job well and safe.
It is essential to place the bass on the working table and hold it by the head. Behind the gills, cut slightly and diagonally going up the spine.
Now turn the board long, and make sure that the head faces you. Place your hand on the fish to hold it down and position the tip of the knife just behind his head and push it partially down to the top of the rib. Follow the spine and do not cut into the rib cage. You can feel the tip of the knife ticking along the ribs as you run down the spine.
When you arrive at the end of the rib cage, approximately in the middle of the spine, push the knife down and through the fish to make sure that it exits near the opening.
At this point, with the knife still facing the fish, glide it along the coccyx to the point that you arrive at the end and the fillet is free.
Now back to the filet's center (still connected to the ribs), lift it back, free the ribs and fold back and cut the filet free.
The filet is free of fish, but the skin is still on.
Place the fillet on the working table and slide your sharp knife along it to separate the skin from it. Keep the knife parallel and level to the working table.
When the skin of the fillet is removed, it is now a good time to prepare your fillet then.
At this point put the filet in a pan or bowl of cold water immediately.
Repeat the process with the opposite side of the bass. Whenever done, you should have a matched combination of ideal boneless fillets.
If you don't want to cook your fish fillet after preparation, make sure you store it correctly in the freezer. Do your best to protect your fish from heat and bacteria so that the fish does not deteriorate. Keep in mind that if you clean and store in the freezer properly, the nutritional value and quality of your fillet can stay up to 5 days.
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