It only seems that filleting fish is a very complicated process. The secret of professionalism in milling lies in a very sharp special knife and your courage.
It is necessary
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- Whole fish
- Cutting board
- Very sharp thinning knife
Instructions
Step 1
Fish fillets have been used in cooking for a very long time. The advantage of fillet is that bones are removed from it to the maximum, and whole pieces of fish are involved in the preparation of the dish. In order for the fish thinning not to create any difficulties for you, you will need a special thinning knife. It should have a special shape and a long, narrow and flexible blade. If you don't have a dedicated knife, take a look at your household knives and choose the one that most closely resembles the professional knife described.
Step 2
So, we proceed directly to milling. Milling is the process of separating meat from the spine, bones and hides. The fish that we cut into fillets must first be washed and gutted. It is not necessary to remove the scales, since we will cut the fillets from the skin, which is disposed of.
Step 3
The first stage is the separation of the meat from the spine.
First, we will separate the meat from the spine. We cut the fish along the head, but not to the spine, do not cut it. Then we make another incision - clearly along the spine on top of the back. Carefully, trying not to damage the spine, but simply cut through the meat to the bone. On the way, a fin will be encountered - we circle the knife around it, continuing to cut the meat clearly along. Make sure the blade of your knife moves as close to the spine of the fish as possible.
Step 4
Very carefully and carefully we bring the cut to the very tail. The next step is to bend the cut off part of the fillet and drive the knife through the meat, carefully cutting the meat off the ribs. At this stage, the fins can already be cut off.
If we follow our instructions correctly, we will get a fish, on one cut half there will be bones, a head and a tail, and on the second - only meat and skin.
Step 5
Now our task is to remove the bones from the second half. To do this, you need to turn the fish upside down and cut the meat off the bones in the same way as described above. But if you find it more convenient, you can leave the fish as it is, and try to remove bones from the meat, and not vice versa.
So, if you did everything right, you are left with two pieces of fish fillets on your skin.
Step 6
The last stage is the separation of fish meat from skin with scales. The thinning knife shows itself here in all its glory. All fins are cut off from the fillet and the piece is placed on the board skin downwards. Cut off a small piece of skin near the tail, fix it with your hand, insert the knife blade and hold it strictly parallel to the board. If the angle increases, a lot of meat will remain on the skin, if it decreases, then the skin will cut through. Cut the second piece in the same way - and the fish fillet is ready.
