Every one of them accumulated their emergency supplies through years of hard work, budgeting, and discipline. Handling the fish properly, gliding the knife along its length skillfully, developing a feel for this, and harvesting the most meat possible all go into this art form. This means two thirds of the fish is discarded. Run your finger along the middle of the fillet to find the bones and use pliers to pull them out. He will also lay out the tools you will need to accomplish the job as well. Sharpen your tools and come to attention because class is in session! All Rights Reserved. Now, turn the fillet over, pinch it between your fingers and use the knife to make small, shallow cuts in the skin at regular intervals of 1-2cm. When it comes how to fillet fish, it can get a little tricky. It might surprise and disappoint you to find that, with smaller snapper, the skinned, boned fillets weigh less than one third of the whole fish’s original weight. How to Cut Fish Fillet. After cleaning and filleting all the fish, make sure to rinse off the fillets with tap or lake water and rub off any blood or scales sticking to the fillets. So, if you’re ready to learn how to fillet every fish, Mike has you covered and then some. Lay the fish on the cutting board or some type of flat, hard surface. Use a sharp fillet knife, always cutting away from yourself. I was hoping I could find a fishing buddy who could teach me how to fish. Just saying…. This will help get more seasoning and flavour into your fish.Â. If you skin the fish, as recommended, you do not have to scale it first. Ask the fishmonger to scale and gut the fish, then use these techniques to fillet any kind of round fish, such as striped bass, shown here. It can be dry and flavorless. You don’t want to go eating 10 year old fish that is freezer burnt beyond recognition. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. They do a whole bunch of cool stuff. Filleting fish is a very simple procedure that does not involve much knowledge of cooking. We should be aiming to eat two portions of fish a week, with at least one portion being oily fish (which is a good source of omega 3 fatty acids). After removing the gills and entrails, wash the fish again in cold water to remove blood and enzymes. Bleed out the fish, if it is a fresh catch, to preserve the meat. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. Your marinade could be 1 ½ to 2 tsp. When filleting your fish, always cut down from top to bottom. Turn the knife horizontally, and using the backbone as your guide, cut all the way down to the tail. 7 Trimming the belly side of the fillet to remove excess fatty skin. Just behind the gills and pectoral fin, make an incision down to the backbone. It takes a certain amount of touch to fillet a fish, but expending a little more effort at the cleaning stage is worth it because it means no bones at the eating stage. This makes the process easier as the head has a wider area for you to hold down the fish with. Repeat the process on the other side of your fish. It can be fishy. Once you reach the backbone, flip the fish on its side, and start cutting toward the tail. Whether you’re going to bake it, pan-fry it or barbecue it, with this new skill you can whip up a delicious family dinner in no time. Be careful not to cut into the backbone. Let’s just put it out there-fish can be tricky. Gently, but firmly, hold your hand flat on the top of the fish to keep it steady, keeping your fingers out of the way. Cleaning and cutting the fillets from fresh black cod is a simple but essential process that removes the bones. Copyright 2020 Not Yet Fired. Transcript (upbeat electronic music) Hide. 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