Baked fish
Cut skin edges
Remove skin
Butter knife helps
Lift fillet
One down
Remove bones, head
Remove all fins
Turn the fillet
Remove skin
Fillets
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Procedure
There are a quite a few steps here but they aren't hard or time
consuming. Of course that depends on how cooperative your fish is. The
Pacific Red Snapper used as an example is medium cooperative though
not the best.
- First you need to cook your fish. If you plan to dismantle it after
cooking baking is usually the best cooking method to use. Make sure the
fish will be done all the way through to the backbone or your fish will
break up instead of coming free from the bones..
- With a sharp knife cut through the skin all around. This will help
a lot because the skin is usually toughest at the edges.
- Bend back the gill covers so you can get at the front edge of the
skin and peel it back. I suppose you could also start at the tail if
you preferred. A butter knife will help get under the skin if you have
any problems.
- Now you can lift off the fillet using the same technique you would use
for a raw fish except you can do it with a thin turner - it should be
very thin.
- Check the fillet and remove any bones, set it on a plate.
- Starting with the tail you can now remove the backbone along with
most of the other bones. The head should come off with the backbone.
- Remove all the fins, both top and bottom, They will pull off easily.
- Clean up around the fillet and flip it over. You can now peel the skin
off the second side.
- You should now have two fillets and some small fish meat fragments.
The fillets will probably be of slightly different size because it's
much easier to do the second side without pieces breaking off.
Hints
Know Your Fish: Hints for many kinds of fish are on the
"Details and Cooking" pages linked from our
Varieties of Fish page
(very large page). Some fish stay firm and manageable while others
tend break up. If you intend to disassemble your fish into fillets
before serving, selecting a fish that cooks firm is important.
Snappers, Mackerel, Trout are among the easy to dismantle
fish. Croakers tend to break up.
Is it Done? Critically important is that the fish
be done all the way through to the backbone or you'll just break it
up trying to get the fillets loose.
Test: For a baked fish a good test is to pull out
the dorsal (top) fin. If it doesn't pull out smoothly and easily the
fish isn't done.
Knife: You need a very sharp knife A filleting knife is
preferable, but your normal kitchen knife is fine if it is very
sharp.
Turner You need a very thin, flexible turner or you risk
breaking up the fish trying to get under the fillet.
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