Often in stores we are offered sloppy and ugly cuts of red fish with scales, fins and bones. It would be much more correct and economically expedient to buy a whole fish and cut it yourself.
Having made sure of the quality and freshness of the purchased fish, we can start processing it. First of all, we remove the gills, then we clean it from the scales under cool water. After cleaning and rinsing the fish carcass, put it on a cutting board and wipe it with a napkin.
First, we separate the head. To do this, make an incision on both sides of the fish behind the head fin and separate the head with a twisting motion. This head will be useful in the future for cooking soups. Please note - this is why we removed the gills, because they add bitterness to the broth.
Next, remove the fillet with a long fish knife, leading the knife along the spine from head to tail. The knife must be pressed firmly against the ridge, so you will not damage the fillet. You can put the slippery fish on the fabric as you like. We have two layers of fish fillets and a ridge, which you can also use for soup.
We must clean the fillet of the rib bones by simply cutting them off. In this we have two layers of fillets, which you can use to prepare semi-finished products, and a soup set. From the front, you can cut wonderful steaks, pickle the tail, and you can put all kinds of small trimmings in a soup or salad.
As you can see, this is a completely waste-free production. You can pack and freeze the resulting semi-finished products, if necessary.
