Although with practice it is possible to fillet a round fish without removing its innards, gutting it first ensures the fillets are not contaminated by guts, should the knife cut through bones into the guts when filleting. View We are open! Fillet a round fish. Instructions Descale and gut the fish see page Make a cut across the fish at an angle, below the gill flap and fin to the belly.
Keeping one hand pressing down firmly on the side of the fish, make a cut from behind the head along the top of the fish down its back, on top of the dorsal fin, to the tail. Do you like this content? Subscribe to our Newsletter and get all the information you need to learn, plan, and equip for your next fishing adventure.
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Register A Boat Register your boat today. Learn how to register your vessel, boating laws and more. Scaling: Scaling is the act of removing scales from the skin of the fish. There are specifically designed scalers to manage the task which are available where fishing equipment is sold. Or, if no scaler is available, the back of a knife can be used.
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Member ID. Featured Review. What We're Cooking Now. Working from about the midway point, slice along the back of the fish towards the head, once again right above the bones. Now turn your blade so that it's pointing towards the tail and slide it all the way through the fillet until it comes out the other side; make sure you press the knife against the bones as you do this.
Riding right on top of the bones, slice towards the tail until the knife cuts the fillet free from the tail half. Then turn the blade back toward the head and cut the fillet free, once again riding right on top of the bones with a gentle downward pressure, until you've gotten as far as the spine.
Once past the spine, take your time and search for a good angle to free the fillet from the belly bones. It can seem a little awkward at first but you'll get it. When you're done, you should have two good fillets, plus a head and bone cage that have very little meat left on them. Save the head and bones for fish stock or soup.
The next step is to clean the fillets up and get them ready for cooking. I start by trimming the belly flaps off each one. The belly flaps aren't very tasty: they're thin, often have bones stuck to them, and sometimes a bitter flavor from the organs that they once contained. A nice, clean, even line is what you're looking for here. I'll often also trim off the very bottom of the fillets at the tail end for a cleaner line there.
And lastly, I'll slice off any bones that managed to come off with the fillets usually hugging the surface on the head side. Then use your fingers to feel along the fillet where the spine was attached.
You'll usually feel pin bones in the fillet, especially nearer the head end. Take your tweezers and very gently try to grab the top of each pin bone without digging into the flesh itself.
Then pull each one free. It can help to use the fingers of your free hand to press down on the flesh around the bone as you lift it out, to prevent the flesh from tearing. There's one little pin bone almost everyone misses, right near the skin on the head end. Get that one too, it's a pet peeve of mine when it's left behind.
If your fish is big enough, you'll likely want to portion the fillets into individual serving sizes. There's no exact science to it, just cut at relatively even division points. Keep in mind that the fillet tapers towards the tail, so that tail piece may need to be a little bigger to ensure it has as much meat as the ones cut from the thickest part.
Now repeat this a few hundred more times, and you'll be able to do it with your eyes closed. Isn't that a cool party trick? Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
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