Step 1
Begin by washing the fish and blotting it dry, then placing it on a flat cutting board. Plywood rubbed with cooking oil makes an excellent board.
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Step 2
Hold the head with one hand and make a shallow slit from top to bottom in back of the gill. Make sure the slit is not too deep.
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Step 3
Using the fine tip of your fillet knife, make a slit along the back-bone to the tail. Avoid cutting through the bone.
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Step 4
Insert knife tip into slit near the head and gently slice down the back, keeping knife flat over the ribs.
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Step 5
Work the blade tip through until it comes out along the belly. Peel the flesh back as you are cutting. Slice back to tail…then cut the fillet loose from the rest of the fish.
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Step 6
Turn the fish over on the other side and repeat the process.
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Step 7
Remove the skin by laying the fillet flat against the board and trimming the fillet loose.
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Step 8
The fillets are now ready for cooking or freezing to be enjoyed at a future date.
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Step 9
Be sure to wash your knife with fresh water and wipe it before inserting it back into the sheath. To remove fish odor from your fingers wash
with a little lemon juice.
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