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HOW TO FILLET FISH

 
  1. Make you first cut just behind the gills.

  2. Slice down to the back bone.

  3. Then without removing the blade, turn it and slice straight along the back bone to the tail.

    Note that the fillet has been cut away from the rest of the fish.

  4. Now turn the fish over and repeat the procedure on the other side.

    With both sides removed, you have cut away the fillets without disturbing the fish’s entrails.
    This is the neatest and fastest way to prepare fish.

  5. The next step is to remove the rib section.

    A sharp, flexible knife is important to avoid wasting meat.

  6. Insert the blade close to the rib bones and slice the entire section away.

    This should be done before the skin is removed.

  7. Removing the skin from each fillet is simply a matter of inserting the fillet knife at the tail and cutting the meat from the skin.

  8. Start the cut approx. 1/2” from the tail end of the skin, allowing a wedge for best grip.
    Slice holding the blade with a little “downward” pressure and a continuous slice all the way through.

 

 

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