Catching fish may be easy because you just have to throw the hook and wait patiently. On the other hand, you need a bit of finesse to file fish. By knowing the correct way to filet fish, you can serve enough fish meat for a side dish, and get more meat for a fish feast. In addition, the freshly made fish filets taste much better than the old ones.
Step
Part 1 of 3: Removing Fish's Blood, Scales and Stomachs
Step 1. Remove the fish's blood (if freshly caught) to preserve the flesh
Use a knife or scissors to make shallow incisions under the gills, and bend the head back to fracture the spinal cord. Insert the string into the fish's mouth, then pass it through the gills and let the blood drain for a few minutes.
- It is very important to bleed the freshly caught fish to maintain the texture and taste. Fish that are not deblooded tend to spoil when cut on a cutting board, and make the flesh sour as the fish are stressed and die from torture.
- To keep the fish fresh, place the freshly drained fish on the ice. You should place the fish on the ice until you are ready to remove the scales and clean it.
Step 2. Use the back of the knife to scrape the fish scales
Whole fish can be scaled off by moving the back of the knife in long strokes from tail to head. Alternatively, you can skin the fish (which will also remove the scales) which can be done after you filet it.
- When buying fish, you can also ask the seller to clean the scales.
- Removing fish scales is recommended, but not mandatory. If you like fish fillets with scales, leave the scales on.
Step 3. Remove the entrails of the fish by splitting the stomach
Starting at the tail, run the knife along the fish's body toward the head, then open the fish. Remove the entrails of the fish by hand (while wearing gloves), and rinse the inside of the stomach with cold water. Now you will have a completely clean fish. but still contains skin.
- You can also eviscerate fresh fish in the body of water where you caught them. In this place, you can handle fish entrails and offal more easily. However, the smell of fish entrails can attract eagles, crocodiles, and other fish-loving animals. So, be careful with the wildlife that is there, and take precautions as needed, for example by bringing a rifle and preparing places to escape.
- The expulsion of fish entrails produces dirty waste. So keep a trash can in your work area so you can throw it away at any time (if you're not by the river). Be sure to wipe down the surface of the table afterwards to prevent the risk of cross-contamination when you entrail the fish.
Step 4. Cut off the head of the fish at the gills
Spread the fish on one side, then cut the head with a kitchen knife right at the gills. Make an incision along the back (which can require a little pressure), and continue until the head is cut off from the body. You can remove the fish heads, or place them on ice to make fish stock later.
Part 2 of 3: Making Good Filet Cuts
Step 1. Cut the fins on the sides, top, and bottom of the fish using scissors
You should do this before making the cut for a more precise filet. This is also useful for removing any parts of the fish that might be getting in the way of the process.
This can be done at the same time that you remove the scales, but must be done before you file the fish
Step 2. Run the filet knife along the spine starting from the tail towards the head
Start the cut at the base of the tail, and use the spine as a guide in cutting. Do not make rough cuts or make sawing movements. Use gentle, smooth slicing motions.
When filleting the fish, lift the flesh to make sure the slices move straight along the fish's spine
Step 3. Run a filet knife over the rib cage, not cutting it
Do this carefully by slicing the meat over the rib cage, not cutting the ribs. You can remove these rib spines using tweezers later.
Step 4. Repeat the cuts on the other side of the fish
Turn the fish so that its spine touches the cutting board. Again, run the knife along the spine starting from the tail towards the head. Since the fish is lighter and doesn't have the same grip as before, cutting on this second side can be more difficult than on the first. You should have two large filets at this point.
Be careful with fish that ever slips off the cutting board as they can be slicker once you filet them on the first side
Step 5. Consider making "steak" slices during filets if you want to grill them
If you want to grill or grill fish, the meat will be easier to handle if you cut it into steaks. Make about 4 cm thick slices in each filet, and slice them with a kitchen knife. Set aside the remaining meat to make small steaks for the kids, or use the meat for fish stock. This method is especially suitable for handling large fish, such as salmon.
If you want to make steaks from your filets, don't throw away the skin and bones, as these will preserve the structure of the fish in the grill
Part 3 of 3: Remove Thorns, Skin, and Fat from Fish
Step 1. Remove any burrs inside the filet using a bone-separating knife or large tweezers
It's hard to get rid of the spines in the filet, but you can remove them once the fish has been separated from the spine. Feel along the center of the filet from head to tail for fish spines, then use tweezers to remove them.
Step 2. Remove the fish skin with a filet knife
Place the skin of the filet under and slice where the skin and meat meet. Slowly move the knife to the opposite end, and while holding the fish skin firmly, pull on the skin as you slice.
As with removing the scales, it is recommended to remove the skin of the fish before you cook it. However, if you like fish skin, continue the process and let the skin stick. While some people may not like the supple skin, fish skin actually contains additional vitamins and nutrients
Step 3. Get rid of excess fat that is on the stomach and other parts
Depending on the type of fish being handled, there may be a lot of fat or almost no fat in the belly. Salmon, mackerel, and mackerel are high in fat. Use a filet knife to slice the fat as carefully as you would cut the meat for a steak. And basically this filet is indeed a fish steak.
If you like fat, let the fat stick to it. However, fish filets are usually served lean
Step 4. Rinse the filets with water, then place them on ice for later use
Rinse the filets under running water, then pat dry with a paper towel, but don't let any tissue fibers remain on the filets. If you don't want to cook it within 2 days, wrap the filet tightly in plastic wrap, then put it in a plastic clip bag, and place it in the freezer. Fish can last for 2-3 months if stored in the freezer.
- If you plan to cook it within 2 days, prepare a container that can hold the crushed ice cubes in half and the filet. Place the filet on top of the crushed ice, cover the container, and place it in the refrigerator.
- You must replace the melted ice before the fish is ready to cook. Remember, fish will rot in the refrigerator if not placed on ice.
Tips
- Always clean hands and work surface/area. To reduce the risk of cross-contamination, wear gloves.
- Use a very sharp filet knife. The duller the knife you use, the higher your risk of getting injured by the knife.
Warning
- Do not use fish more than necessary. Remember, one large fish will produce 2 large filets.
- If you want to make a side dish with fish filets, be sure to prepare them beforehand to avoid cross-contamination.
