There are over a thousand recipes for cooking fish. Some of them begin with the words: "clean and separate the fillet." So that at this stage your desire to cook fish is not lost, learn how to make its primary processing.
Pick your recipe
You will need
- cutting board;
- sharp chopping knife with a long blade;
- fish scaler (to remove scales.
Instruction manual
1
Wash and gut fresh fish by removing all the insides through a longitudinal section on the abdomen. Using a knife or fish scaler, scrape the fish from tail to head, scrubbing off the scales. Wash off sticky flakes and mucus.
2
Now you should separate the meat from the spine. Make the first deep incision parallel to the gills, separating the meat from the head. But cut the meat not through and through, but only to the vertebral bones. Then make an incision along the ridge. On the back along the cut line there will be a fin, which should be smoothly rounded with a knife, behind it continue to cut clearly along the back. Try to keep the knife blade as close to the spine as possible. The more you step back from the spine, the more meat will remain on the bones and the less will go on filet. Make a neat cut to the tail.
3
Bend the fillet on the back and, holding it with your hand, draw a knife blade along the border of meat and bones. This way you cut the meat from the ribs of the fish. Remove fins immediately. Here is a fish cut exactly along, but on one half there were all the bones, skin, head and tail, on the second - fillet and skin.
4
Turn the other half of the fish with bones with the meat side up and in the already known manner, separate the remaining ridge and bones. It will take exactly the same amount of effort to separate the meat from the spine. It remains only to cut off the head and dorsal fin. Now in front of you are two pieces of filet with skin and a solid fish skeleton.
5
Remove the small bones - they are located strictly along the fillet, you can clearly feel them with your finger. Take them out with your hands, prying with a knife, or ordinary tweezers.
6
Separate the fillet meat from the skin. Put the fish on the board with the skin down, slightly pry the meat off the skin from the side of the tail, and, holding it with your hand, pulling it at an angle, guide the knife blade from tail to head. Hold the blade parallel to the board. If you tilt, then the meat will remain on the skin. A good effect is achieved with a flexible blade.
7
Finished fish fillet can be salted, fried, steamed, baked or cooked, without fear that bones will be caught.