• Urist@lemmy.mlEnglish
    10·
    3 days ago

    This is is terrible advice. You need different methods to fillet different fish. This I would only do on small fish with soft bones like mackerel or bridge.

    • Seleni@lemmy.world
      3·
      2 days ago

      Curious, since I’ve never filleted a fish before; what would you do for bigger fish like salmon?

      • Urist@lemmy.mlEnglish
        2·
        2 days ago
        1. Bleed the fish by cutting along the neck and splitting the heart in two.
        2. Gut the fish.
        3. Use a flexible and thin knife to cut along the rib bones in the belly starting from the neck.
        4. Follow the bones with the knife down toward the tail.
        5. Cut toward the back by following the bones with the knife.
        6. Cut the bone that lies in the side fin up toward the neck.
        7. Cut the bones from the dorsal fins.
        8. Use a pair of fish bone tweezers to pull out the bones running through the middle of the fillet.

        3-6 are the parts that require skill. 8 is only needed in some fish. Others have bones on the side that just go 1/3 of the way down and you can just cut that part out in a V formation.

  • slippyferret@lemmy.blahaj.zoneEnglish
    3·
    2 days ago

    Maybe this only works on certain fish, but if you stop the first long cut just short of the tail you can flip the fillet over and it stays connected to the body, making it easier to hold while you cut the fillet away from the skin.

  • LostXOR@fedia.io
    8·
    3 days ago

    Look at you fancy pants with special gloves; if you don’t spill a bit of your blood along with the fish’s you’re doing it wrong. :P

    • Valorie12@lemmy.world
      7·
      3 days ago

      It depends. If you want the fish to last longer while dead, you should gut and bleed the fish right away. Otherwise if they’re really fresh, you can just fillet around them.

  • overload@sopuli.xyz
    3·
    2 days ago

    There will still be a small row of bones to remove in the centre of the fillet on the head side. At least in my experience filleting herring.

  • shikitohno@lemm.ee
    2·
    2 days ago

    For most people, unless you’re filleting a flat fish (flounder, sole, etc), you’re probably better off using a boning knife than a fillet knife. The flexibility of a fillet knife can be helpful, but it’s also more difficult to control properly. I’d also recommend going in from the back on step 2. With a little bit of practice, it’s quite easy to learn to feel your way around the ribcage, rather than slicing through it and having to remove those bones later on.