Filleting fish means removing the fish flesh (the fillets) from the bone. We do this if we cannot or do not want to work with a whole fish. In preparation methods such as poaching and steaming, the skin becomes soft and unpleasant to eat, which is why we remove the skin from the flesh.
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roundfish (here we have used red gurnard)
- Use kitchen shears to cut the fins off the fish.
- Using a fish scale scraper or the back of an old knife, scrape off the scales of the fish from tail to head. Take care not to damage the skin.
- With the tip of a fillet knife, cut into the abdominal wall from the tail side. Don't cut too deep or you will damage the intestines.
- Remove the intestines from the abdominal cavity with your hand. Rinse the fish under cold running water.
- Remove the head of the gurnard; cut it just behind the skull diagonally away from the body.
- Start by cutting into the fish on one side with a fillet knife (not too deeply), from the end where the head was, along the backbone.
- Closer to the tail, the fillet will become thinner. Insert the fillet knife horizontally along the backbone through the fish. Lay your other hand on top of the fillet and continue to cut the fillet off the bone until you can remove it completely.
- Turn the fish over. This time, start from the tail end.
- Remove the remaining bones using fish bone tweezers or kitchen tweezers.
- Trim the edges of the fillets to neaten them.
- As a basis for further processing, such as warm smoked red gurnard or red gurnard tartare.