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Written by Catherine Kenyeres
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Friday, 26 October 2007 |
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You can't be happier. You have finally caught the perfect fish. Do you know how to fillet your fish?
Once you become an expert at fish filleting, you probably will be asked to fillet everyone else's catch. Firstly, get a good knife and a cutting board or hard surface and lay the fish down on it. You must cut the head of the fish off right to the rear of its gills. Secondly, holding the fish by its tail, take the knife with the blade pointing away from your body and toward where the head was; slice the body of the fish crosswise. The backbone of the fish can be used to direct the knife through. Thirdly, take one half of the sliced fish and place the fish piece flesh side up. Holding the fish piece by the tail, place the knife between the skin and the flesh and run the knife down the length of the fish piece to remove the skin cutting in the direction of the tail to the head area. Now there. A perfectly filleted fish. |
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Last Updated ( Monday, 29 October 2007 )
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