How to: Filet a Cooked Fish
How to: Filet a Cooked Fish
The most intimidating part about cooking a fish entier (whole) is filleting it at the end. That being said, in my opinion, there is no better way to cook a fish, and as the saying goes, “nothing ventured, nothing gained”. So fear not, this step-by-step walk through will direct you with the utmost detail. The first couple times may seem difficult and tedious as you learn the anatomy, but keep at it and take your time. If the fish gets cold just put the filets back in the oven to warm up for a few minutes at the end. Bon courage!
You will need:
-A sharp (slicing) knife, a fork and a dinner knife.
-A bone-yard or garbage nearby
-A warm platter or plates for serving.
Technique:
•Using your sharpest knife, make a long slice (½” deep) down the near side of the backbone (red line), from head to tail.
•Remove the other half of the filet the same way, but with the knife flat against the near side of the backbone (red line), lifting away from the bones.
•Divide the second filet in half as with the first (blue line) and lift the top half away from the skin. Repeat with bottom half, check for bones and serve.
Friday, Feb 24, 2012