| You could get filleted fish from stores. But, in | | | | the backbone. Now turn the fish over and repeat the |
| comparison, a whole fish retains its taste and it would | | | | above steps until the fillet is fully separated from the |
| be a better deal if you could get a whole fish and fillet | | | | backbone. |
| it by yourself. Here, in this article, few easy steps to do | | | | Using a flat blade knife, strip off a bit of skin from the |
| filleting are mentioned. Initially one may find it a bit | | | | flesh. Make a hole in the loosened skin and by holding |
| difficult to pace the knife accordingly, but one can | | | | one's finger through the hole, rip off the skin completely |
| master the art with experience. | | | | from the fillet, meanwhile holding the fillet down using |
| How to fillet a fish? Follow the steps below, | | | | the knife. Make sure that the knife is held at near 45 |
| The only tools need to fillet a fish are a good and | | | | degree angle to the surface. |
| sharp, thin and flexible knife and a cutting board. One | | | | As a last step, using one's finger and clean tweezers, |
| can also manage to start filleting by placing the fish on | | | | feel for any pin bones. If there are any, remove that as |
| the floor or any other hard surface. Start filleting by | | | | well. Now the fillet is ready to be cooked. |
| cutting below the head up to the backbone. Once the | | | | Before ending this educative article, here are few |
| knife touches the backbone, turn the face so that it is | | | | general tips to take note of. |
| now parallel to the direction of the length of the fish. | | | | 1) While filleting, make sure that the knife is thin and |
| Hold the fish tightly against the cutting board by placing | | | | sharp. With that one must be able to cut through the |
| your other hand against its head. Now, push the knife | | | | piece in a flowing pace. 2) Filleting needs some |
| parallel to the backbone up to the tail in a sawing | | | | expertise to perform. Hence go slow if you are a |
| motion. Make sure that the knife, all through its way up | | | | beginner. Else you might end up filleting your fingers. 3) |
| to the tail, touches the backbone thereby ripping the | | | | Separating the fillet from the ribcage is the most |
| last piece of flesh from it. | | | | difficult of the steps. Hence take care doing that even |
| Now slowly pull out the fillet meanwhile making small | | | | if you have sufficient expertise. |
| cuts so as to free the last bits of flesh holding on to | | | | Enjoy your meal!! |