Cutting fish correctly
Would you like to surprise your guests with a delicious fish dish? Whether it's trout, salmon, or sea bream, fresh fish is worth it as a dish for many people!
In this guide, we'll show you how to cut and fillet a fish correctly, step by step.
The right equipment
To properly cut and fillet a fish, you need a sharp, flexible filleting knife to cut the fish along the bones. You will also need a wide, sturdy cutting board and fishbone tweezers.
1. FISH CLEANING
It must first be cleaned if you have bought a freshly caught fish. To do this, place the fish on the cutting board and scrape along the skin from the tail to the head with the back of the filleting knife to remove the scales. Then rinse the fish, wipe off the scales and pat the fish dry.
2. GUTTING FISH
Once the fish is clean, the first step is to cut off the head behind the gills. To do this, place the fish on the cutting board with the belly side of the fish towards your body. Position the sharp knife slightly behind the gills, with the blade behind the pectoral fin. Now, cut the fish through to the middle bone.
3. CUTTING FILLETS
As soon as you reach the middle bone, turn the knife so that the blade points towards the fish's tail fin. Now, run the sharp knife along the central bone to the root of the tail. Then, cut off the side bones and the side fins. The fat can be removed at this stage if necessary.
4. REMOVE THE BONES
Now, you have to remove the tiny bones. To do this, you can first drag the back of the knife over the fillet, making it easier to see and feel the bones. Then, pull out the bones with fish tweezers. The fillet is now free of bones. You need to repeat the procedure on the other side of the fish.
