| You could get filleted fish from stores. But, | | | | turn the fish over and repeat the above steps |
| in comparison, a whole fish retains its taste | | | | until the fillet is fully separated from the |
| and it would be a better deal if you could | | | | backbone. |
| get a whole fish and fillet it by yourself. | | | | |
| Here, in this article, few easy steps to do | | | | Using a flat blade knife, strip off a bit of |
| filleting are mentioned. Initially one may | | | | skin from the flesh. Make a hole in the |
| find it a bit difficult to pace the knife | | | | loosened skin and by holding one's finger |
| accordingly, but one can master the art with | | | | through 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 a | | | | As a last step, using one's finger and clean |
| cutting board. One can also manage to start | | | | tweezers, feel for any pin bones. If there |
| filleting by placing the fish on the floor or | | | | are any, remove that as well. Now the fillet |
| any other hard surface. Start filleting by | | | | is ready to be cooked. |
| cutting below the head up to the backbone. | | | | |
| Once the knife touches the backbone, turn the | | | | Before ending this educative article, here |
| face so that it is now parallel to the | | | | are 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 cutting | | | | is thin and sharp. With that one must be able |
| board by placing your other hand against its | | | | to cut through the piece in a flowing pace. |
| head. Now, push the knife parallel to the | | | | 2) 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 way | | | | might end up filleting your fingers. 3) |
| up to the tail, touches the backbone thereby | | | | Separating 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 meanwhile | | | | expertise. |
| making small cuts so as to free the last bits | | | | |
| of flesh holding on to the backbone. Now | | | | Enjoy your meal!! |