A delicious fish dish is a reason to get together in a pleasant company in the evening. However, many housewives do not dare to make fish a "highlight of the program" only because they are afraid to clean the fish from bones incorrectly, which can cause not only discomfort to those present, but also threaten their health. If you follow a few rules for removing bones, then you can prepare your own specialty fish dish.
It is necessary
- - a fish;
- - a sharp knife or scissors;
- - cutting board.
Instructions
Step 1
First of all, you must wash the fish in cool running water. Then gut it and clean it from the scales and rinse again. You can wipe the fish with a paper towel and proceed directly to the removal of bones, i.e. butchering fillets.
Step 2
You will need a sharp knife (or scissors) and a cutting board (preferably plastic). Remove fish fins and head.
Step 3
Next, lay the fish with its stomach down and start pressing on the ridge (you can just use your hands or use a tag or the handle of a knife). Press gently to flatten the edges of the fish. This procedure will make it easier to remove the ridge.
Step 4
Flip your fish skin side down. Starting from the side of the fish's head, it is necessary to pry the ridge with a knife or fingers and carefully, lifting it up, pull it towards the tail, trying to do this so that you can get as many small bones as possible from the fish meat.
Step 5
Of course, all the fine little forceps or tweezers and start pulling and removing the remaining bones. This should also be done carefully enough so as not to "gut" the fish fillet too much and leave it with a beautiful appetizing appearance. Here is the fillet and ready for further cooking!
