Cutting and filleting

Preparing and filleting fresh fish is not, despite appearances, a difficult task. You just need to get some practice. Here is a short step-by-step guide to preparing the fish.

  1. Wash the fish under water, then lay it on a board. Remove the scales by moving the knife quickly from the tail toward the head, against the hair (actually: against the scales). To keep the fish from slipping, you can hold it with a paper towel.
  2. Insert a knife under the bottom fin and cut off; repeat with the others.
  3. Gut the fish: stick a sharp knife into the belly near the head and gently, so as not to damage the entrails, cut open the belly towards the tail. Place your hand inside and remove the entrails in a steady motion, pulling them toward the tail.
  4. Time for filleting: cut the fish behind the gills, diagonally up to the backbone. Then, using the cut you just made as a starting point, slit the fish along the back, slowly running the knife flat along the spine. Repeat with the other side of the fish.
  5. If necessary, thoroughly clean the fish of any remaining guts. Remove the bones with tweezers.
  6. If you want to remove the skin, lay the fillets skin-side down. Start cutting the skin off at the tail, with the knife blade slightly tilted.

Some extra tips:

  • When you wash your hands before preparing or filleting fish, use cold water. The warmth opens the pores in your skin and makes it easier for the smell to penetrate.
  • To remove the distinctive smell of fish from your knife, hand or cutting board, cut a lemon in half and smear it on the surface.
  • Fresh fish should not spend more than three days in the refrigerator. It is best to store it in a tightly closed container. You can reduce the intensity of the smell by sprinkling it with lemon juice, wine vinegar or sweet milk.
  • The head, tail, spine and fins are worth keeping and using to make fish soup.
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