Often in stores we are offered sloppy and ugly cuts of red fish with scales, fins and bones. It would be much more correct and economically feasible to buy a whole fish and cut it yourself.
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After making sure of the quality and freshness of the purchased fish, we can begin to process it. First of all, we remove the gills, then clean it from scales under cool water. After cleaning and washing the carcass of the fish, put it on a cutting board and wipe it with a napkin.
First we separate the head. To do this, make an incision on both sides of the fish behind the head fin and separate the head with a twisting motion. This head is useful in the future for cooking soups. Please note - this is why we removed the gills, because they add bitterness to the broth.
Next, remove the fillet with a long fish knife, leading the knife along the spine from head to tail. The knife must be pressed firmly to the ridge, so you will not damage the fillet. Slippery fish can be put on the fabric, as you wish. We got two layers of fish fillet and a ridge, which you can also use for soup.
We need to clean the fillet of the rib bones by simply cutting them. In this way, we have two layers of fillet, which you can use for the preparation of convenience foods, and a soup set. You can cut wonderful steaks from the front part, pickle the tail part, and you can put all kinds of small scraps into soup or salad.
As you can see, this is a completely waste-free production. You can pack and freeze the resulting semi-finished products, if necessary.