| You could get filleted fish from stores. But, in | | | | holding on to the backbone. Now turn the fish |
| comparison, a whole fish retains its taste and it | | | | over and repeat the above steps until the fillet is |
| would be a better deal if you could get a whole | | | | fully separated from the backbone. |
| fish and fillet it by yourself. Here, in this article, | | | | Using a flat blade knife, strip off a bit of skin from |
| few easy steps to do filleting are mentioned. | | | | the flesh. Make a hole in the loosened skin and by |
| Initially one may find it a bit difficult to pace the | | | | holding one's finger through the hole, rip off the |
| knife accordingly, but one can master the art with | | | | skin completely from the fillet, meanwhile holding |
| experience. | | | | the fillet down using the knife. Make sure that the |
| How to fillet a fish? Follow the steps below, | | | | knife is held at near 45 degree angle to the |
| The only tools need to fillet a fish are a good and | | | | surface. |
| sharp, thin and flexible knife and a cutting board. | | | | As a last step, using one's finger and clean |
| One can also manage to start filleting by placing | | | | tweezers, feel for any pin bones. If there are |
| the fish on the floor or any other hard surface. | | | | any, remove that as well. Now the fillet is ready |
| Start filleting by cutting below the head up to the | | | | to be cooked. |
| backbone. Once the knife touches the backbone, | | | | Before ending this educative article, here are few |
| turn the face so that it is now parallel to the | | | | general tips to take note of. |
| direction of the length of the fish. | | | | 1) While filleting, make sure that the knife is thin |
| Hold the fish tightly against the cutting board by | | | | and sharp. With that one must be able to cut |
| placing your other hand against its head. Now, | | | | through the piece in a flowing pace. 2) Filleting |
| push the knife parallel to the backbone up to the | | | | needs some expertise to perform. Hence go slow |
| tail in a sawing motion. Make sure that the knife, | | | | if you are a beginner. Else you might end up |
| all through its way up to the tail, touches the | | | | filleting your fingers. 3) Separating the fillet from |
| backbone thereby ripping the last piece of flesh | | | | the ribcage is the most difficult of the steps. |
| from it. | | | | Hence take care doing that even if you have |
| Now slowly pull out the fillet meanwhile making | | | | sufficient expertise. |
| small cuts so as to free the last bits of flesh | | | | Enjoy your meal!! |