How to fillet a Fish
Either you are buying fish or fishing it yourself, it is important only to use fresh fish with a rigid body and firm flesh.
As soon as possible after the fish is put to death, the blood should be empty from the
fish. Put a knife under the gills and cut against the throat, until the fish is bleeding
much. Hang the fish by the tail for a while.
On the drawings below you can see how to fillet a fish. You have to use a very sharp knife
to get a good result. If you are afraid to cut away too much flesh from your finest fish,
you can practise on fish you does not use for food.
In my opinion fish without bones tastes best.
Tip: Remove all bones and the whole skin, frees the fish "flat". As the fish is frozen, you put the fish-pieces into a plastic-bag. It is now much easier to remove the fish when you need it.
| With a sharp knife you make a diagonal cut behind the head and gills. | Cut out the fillet by cutting along the backbone (as near as possible). | Hold the tale-skin and cut the flesh from the skin. |