Want to make a stellar fish dish for you next get-together? Decided to sample a bit of salmon to get those extra omega-3s? Look no further. Follow these simple steps, and you'll be enjoying your fresh fish in no time.
Instructions
1. Begin by placing the fish in a comfortable position for you cutting preference, and make the first cut behind the gill, straight down and perpendicular to--but not through--the backbone. Make sure this cut has completely freed the flap of meat and lift it up. Turning the blade toward the tail, guide the knife along the backbone at a slight angle so as to clean all of the meat from the fish. When reaching the tail, angle the knife upward through the skin to complete the first fillet.
2. Set the first fillet aside, flip the remaining fish over, and begin with the same gill-cut straight down and perpendicular to--but not through--the backbone. Continue in the same manner as before, flipping the knife toward the tail and sliding it along the backbone, being sure to hold the belly meat up and away from the knife's blade. Finish the second fillet by, yet again, angling the knife upward and through the skin.
3. Once the fillets are cut, the ribs must be removed. Again, arrange the fish in a manner comfortable for you--with rib side up. Generally, it is easiest to face the belly away from you with where the backbone used to be facing you, so that you will be cutting away from yourself. Now, begin by sliding the knife just under the ribs at a slight angle for maximum meat retention, and put a slight pressure on the knife so that it bends and better follows the rib line. Continue to the end of the ribs and cut through the belly lining to completely remove the ribs.
4. Next, a little bit of trimming needs to be done. Look at your fillets and remove any fins or other unwanted pieces by gently sliding the knife beneath and through the skin, much like you did with the ribbing. You may want trim the belly fat of the fish, as well. This is the meat just at the lower end of the fish and simply needs to be sliced off as you did when cutting the fillets themselves. Cut any gristly looking meat from the fillet, and the trimming is finished.
5. Finally, to remove the pinbones, simply hold the flesh of the fillet up to expose the pointy edges of the bones. Clasp a single bone with the pliers and gently wiggle and pull until the bone comes free. Repeat this step to remove all of the pinbones.
6. After completing these steps, it is time to enjoy your fish (and your hard work)! Simply implement your fillet into your recipe and enjoy!
Tags: away from, through skin, along backbone, down perpendicular, down perpendicular to--but
