How to fillet fish quickly and easily? Just ten minutes of your time and a sharp knife are enough! Even a novice cook can handle this process. For cutting fish, it is best to choose a sharp and thin knife.
The fish cutting process includes the following steps:
1. First you need to dry the fish thoroughly. If the carcass is frozen, you need to defrost the product in advance, remove scales and remove all moisture. The less moisture the better. Gut the fish, removing all the insides. Rinse the inside of the belly and dry thoroughly with kitchen paper towels.
2. Cut off the tail and head. These parts of the fish can later be used to prepare fish broth or fish soup. They can be frozen or used immediately for cooking, after rinsing them first. Using a sharp knife, carefully cut off all the fins.
3. Using a sharp knife, draw a line along the spine, starting from the tail of the carcass. You need to cut the fillet carefully, removing the meat with a knife along the bones. The reference point is the spine.
4.Dry the fillets with paper towels. Using special culinary tweezers, you need to remove all small bones. If the fillet is cut correctly, there will be no rib bones. Most of the small bones are located in the dorsal part, especially if the fish is river.
5. Fish fillet is ready! Now it can be used for salting, marinating, baking, frying and preparing various culinary masterpieces!
