It just seems that cutting fish into fillets is a very complicated process. The secret of professionalism in milling is a very sharp special knife and your courage.
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You will need
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- Whole fish
- Cutting board
- Very sharp thinning knife
Instruction manual
1
Fish fillet has been used in cooking for a very long time. The advantage of fillet is that bones are removed from it to the maximum, and whole pieces of fish participate in the preparation of the dish. In order to milling fish did not create any difficulties for you, you will need a special milling knife. It must be of a special shape and have a long, narrow and flexible blade. If you do not have a special knife, then look at your home knives, and choose the one that most closely resembles the professional knife described.
2
So, we proceed directly to the milling. Milling is the process of separating meat from the spine, bones and skin. The fish that we cut on the fillet must first be washed and gutted. It is not necessary to remove the scales, since we will cut the fillet from the skin that is disposed of.
3
The first stage is the separation of meat from the spine.
First, we will separate the meat from the spine. We cut the fish along the head, but not to the spine, do not cut it. Then we make another incision - clearly along the spine on top of the back. Carefully, trying not to damage the spine, we just cut the meat to the bone. On the way there will be a fin - we circle the knife around it, continuing to cut the meat clearly along. Make sure that the blade of your knife moves as close to the spine of the fish as possible.
4
Very carefully and carefully, we bring the cut to the tail itself. By the next step, we bend the cut off part of the fillet and drive the meat with a knife, carefully cutting the meat from the ribs. At this stage, the fins can already be cut.
With the correct implementation of our instructions, we will get a fish, on one cut half there will be bones, a head and a tail, and on the second - only meat and skin.
5
Now our task is to remove the bones from the second half. To accomplish this, you need to turn the fish meat up and once again cut the meat from the bones in the above manner. But if you find it more convenient, you can leave the fish to lie as it is, and try to remove bones from the meat, and not vice versa.
So, if you did everything right, you have two pieces of fish fillet left on your skin.
6
The last stage is the separation of fish meat from skin with scales. Thinning knife here shows itself in all its glory. All fins are cut off from the fillet and the piece is laid on the board with the skin down. Cut off a small piece of skin near the tail, fix it with your hand, insert the blade of the knife and draw it strictly parallel to the board. If the angle increases, a lot of meat will remain on the skin, if it decreases, the skin will erupt. In the same way, cut the second piece - and the fish fillet is ready.
Useful advice
If small bones remain, they can be removed with tweezers.