Improve your fishing skills


How to Fillet a Fish

You could get filleted fish from stores. But,turn the fish over and repeat the above steps
in comparison, a whole fish retains its tasteuntil the fillet is fully separated from the
and it would be a better deal if you couldbackbone.
get a whole fish and fillet it by yourself.
Here, in this article, few easy steps to doUsing a flat blade knife, strip off a bit of
filleting are mentioned. Initially one mayskin from the flesh. Make a hole in the
find it a bit difficult to pace the knifeloosened skin and by holding one's finger
accordingly, but one can master the art withthrough the hole, rip off the skin completely
experience.from the fillet, meanwhile holding the fillet
down using the knife. Make sure that the
How to fillet a fish? Follow the steps below,knife is held at near 45 degree angle to the
surface.
The only tools need to fillet a fish are a
good and sharp, thin and flexible knife and aAs a last step, using one's finger and clean
cutting board. One can also manage to starttweezers, feel for any pin bones. If there
filleting by placing the fish on the floor orare any, remove that as well. Now the fillet
any other hard surface. Start filleting byis  ready  to  be  cooked.
cutting below the head up to the backbone.
Once the knife touches the backbone, turn theBefore ending this educative article, here
face so that it is now parallel to theare  few  general  tips  to  take  note  of.
direction  of  the  length  of  the  fish.
1) While filleting, make sure that the knife
Hold the fish tightly against the cuttingis thin and sharp. With that one must be able
board by placing your other hand against itsto cut through the piece in a flowing pace.
head. Now, push the knife parallel to the2) Filleting needs some expertise to perform.
backbone up to the tail in a sawing motion.Hence go slow if you are a beginner. Else you
Make sure that the knife, all through its waymight end up filleting your fingers. 3)
up to the tail, touches the backbone therebySeparating the fillet from the ribcage is the
ripping  the  last  piece  of  flesh from it.most difficult of the steps. Hence take care
doing that even if you have sufficient
Now slowly pull out the fillet meanwhileexpertise.
making small cuts so as to free the last bits
of flesh holding on to the backbone. NowEnjoy your meal!!



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