Читать книгу Inspired Star Block Quilts - Paul Shovlin - Страница 24

Many smaller round fish, such as sardines, mackerel or herring, can be cooked whole but they can also be filleted.

Lay the fish on a board with the back away from you and with a sharp filleting knife, lift the gill fin up and cut at an angle behind the fin to remove the head.

Holding the fish firmly, insert the knife flat at the top of the fish and run the blade down the fish feeling the back bone as you go. Pull the flesh away with the other hand as you work. Flip the fish over and repeat the process until both fillets are removed. Keep the bones to make fish stock (see page 33).