There are over a thousand recipes for cooking fish. Some of them start with the words: "peel and separate the fillets." So that at this stage your desire to cook fish does not disappear, learn how to perform its primary processing.
It is necessary
- cutting board;
- a sharp carving knife with a long blade;
- fish scaler (to remove scales.
Instructions
Step 1
Wash and gut the fresh fish, removing all entrails through a longitudinal incision in the abdomen. Using a knife or fish scaler, scrape the fish from tail to head, peeling off the scales. Rinse off adhering scales and mucus.
Step 2
Now you need to separate the meat from the spine. Make the first deep cut parallel to the gills, separating the meat from the head. But do not cut through the meat, but only to the vertebral bones. Then make an incision along the ridge. There will be a fin on the back along the cut line, which should be smoothly rounded with a knife, behind it, continue to cut clearly along the back. Try to keep the knife blade as close to the spine as possible. The more you step back from the spine, the more meat will remain on the bones and the less will go on fillets. Make a neat cut right down to the tail.
Step 3
Bend the fillet on the back and, holding it with your hand, draw a knife blade along the border of meat and bones. This will cut the meat off the ribs of the fish. Remove any fins immediately. In front of you is a fish, cut exactly lengthwise, but on one half all the bones, skin, head and tail remained, on the second - fillet and skin.
Step 4
Turn the other half of the fish with the bones meat side up and in the already known way separate the remaining ridge and bones. It takes exactly the same amount of effort to separate the meat from the spine. It remains only to cut off the head and dorsal fin. Now in front of you are two pieces of fillet with skin and a whole fish skeleton.
Step 5
Remove small bones - they are located strictly along the fillet, you can clearly feel them with your finger. Take them out by hand, prying them off with a knife, or ordinary tweezers.
Step 6
Separate the fillet from the skin. Lay the fish skin down on the board, from the side of the tail, slightly pry the meat away from the skin, and, holding it with your hand, pulling it at an angle, guide the blade of the knife from the tail to the head. Keep the blade parallel to the board. If you tilt, then meat will remain on the skin. A good effect is achieved with a flexible blade.
Step 7
The finished fish fillet can be salted, fried, steamed, baked or boiled without fear of bones.
