How to Fillet a Fish [5-Portion Fillet]
How to Fillet a Fish [5-Portion Fillet]

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, how to fillet a fish [5-portion fillet]. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

While catching a fish can be as simple as casting out a line with bait and being patient, filleting a fish takes a little more finesse. Knowing the correct process to fillet a fish can make the difference between getting barely enough meat for a side dish and harvesting enough for a fish feast. Lay the fish on the cutting board or some type of flat, hard surface.

How to Fillet a Fish [5-Portion Fillet] is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. How to Fillet a Fish [5-Portion Fillet] is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have how to fillet a fish [5-portion fillet] using 2 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make How to Fillet a Fish [5-Portion Fillet]:
  1. Take 1 Flounder or flatfish
  2. Get 1 A sharp deba bocho (Japanese fillleting knife)

Midway along the fish, place the knife down and through to the underside of the fish, and then run the knife along the whole fillet, to the tail. Remove the fillet by stroking the knife under the fillet from the mid point of the fish, towards the head, then remove it from the frame. Once you take the courageous leap to fillet your own fish you'll never look back. It' better for SO many reasons, Click play and find out.

Steps to make How to Fillet a Fish [5-Portion Fillet]:
  1. Use the back of the knife to scrape off the scales from both sides of the fish.
  2. Next, insert the knife from the anal vent, which is right below the caudal fin, and slice up to the head to remove the guts.
  3. Cut off the head once you have removed the guts.
  4. Make shallow cuts along both sides of the dorsal fin.
  5. Cut along the lateral line in the middle of the body.
  6. From that cut, slice along the spine to remove the flesh. Move the knife along little by little to cleanly.
  7. There you have one fillet. Now, all you have to do is repeat.
  8. Fillet the other half, and now you have three pieces.
  9. Flip the fish over and repeat the above steps. Now you have 5 pieces.
  10. Finally, insert the knife between the flesh and skin, pulling on the skin to fillet completely. Hold one end of the skin, and slice off along the skin.
  11. You're finished.

Buy a fish with firm flesh that springs back when pressed; eyes should be shiny and clear; and it should smell like the ocean, not fish. Ask the fishmonger to scale and gut the fish, then use these techniques to fillet any kind of round fish, such as striped bass, shown here. Kitchen Tip: Latex gloves will keep your hands from smelling fishy Filleting a fish with one slice leaves flesh on the spine. Tyson Cole, of Austin's Uchi restaurant, shows us how to get more meat with a few extra cuts. Sharpen your knives and come to attention because class is in session!

So that’s going to wrap it up with this special food how to fillet a fish [5-portion fillet] recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!