5 Easy Steps For Filleting a Fish With a Knife

Filleting fish in the kitchen is quite an easy task, yet most of the people find it daunting.As most of us don’t know the actual method of filleting a fish like Coral Trout, Barramundi, Mangrove Jack, Salmon etc. with a knife. As we master this by the passage of time, the task becomes easy and on the go. Using a knife for filleting the fish properly is worth practicing as a lot depends on this. All you have to do is to know these 5 steps to fillet a fish with a knife effectively:

1. Snip off Fins, Scales, and guts:

If your fish is not cleaned up at all, remove all the Fins, Scales and Guts. Open belly from below and grab the gills to pull out all the guts. It’s a better idea to let the fishmonger do this scaling for you. Scaling is sort of a messy business. Although it becomes easier after you snip off the fins. Just use the blunt portion of your knife pull it against the scales.

2. Make a cut at the back of your head:

Put the knife at the back of the head, just where the meaty part meets the bone area. Then make a cut there.

3. The first fillet:

With one hand, pressurize on the fish and with another, try cut out one fillet. Make sure the pressure is evenly distributed over the body, otherwise the cut would not be even. Start from the back of the neck and cut by the Dorsal section (The Linear Spine). Keep in mind that there should be no flesh attached to the bones. To ensure it, You can take a peek as you go by lifting the fish gently and look at the Dorsal bone.

4. Removing the second fillet:

Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees) so that you don’t lose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.

Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees so that you don’t lose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.

Now turn the fish over. After flipping it, make a cut at the back of the head at a certain angle (mainly 40 degrees) so that you don’t loose any good meat while cutting. Then Slid the knife under the flesh and make a horizontal cut by applying pressure with your hand. Make sure that the pressure is distributed all over the body part. Once again, You must remember to cut right above the bones and check it in the midway by lifting the fish if there is any fish wasted.

A. Trimming the fillet:

The belly flaps are not tasty at all and often taste bitter from organs they once contained. Belly flaps often carry bones too which can cause havoc while eating. We are looking for solid straight lines though the side part of the body of the fish, so hold the knife perpendicularly. Don’t forget cutting off any bone that’s visible from outside and the part previously attached with the tail.

 

B. Remove the pin bones:

Remove the pin bones with the help of the blunt side of your knife. Run your fingers through the spine line and then pull the pin bones out without digging into the fish. Hold the bones with knife and the tip of your finger.

 

These were some efficient tips to use your knife effectively for filleting a fish. I hope it will help you with your kitchen charisma.

Patricia
 

Hi this is Patricia Smith! I am a 30 year old mom blessed with two Beautiful children! I love cooking & this blog is a small effort of mine to guide others on a healthy cooking habit.

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