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Knife Skills for Fish Cleaning Round Fish (for when serving whole) Such as cod, haddock, trout, salmon and sea bass
ОглавлениеSnip the fins off the fish with kitchen scissors and then remove the scales by scraping the fish from head to tail with a blunt, thick-bladed knife. To remove the guts, slit open the belly from the anal fin (two-thirds of the way down the fish from the head) up towards the head. Pull out most of the guts with your hand, then cut away any entrails left behind and wash out the cavity under cold running water.
1. Filleting round fish: cut V-shape
2. Cut down the length of the back
3. Cut the fillet away from the bone
