Learn how to fillet a fish at home.
Pat fish dry.
When filleting fish always use a very sharp, flexible filleting knife
Make a cut behind the fins to separate them from the fillet, then cut around behind the head until you hit bone.
Make a small slit at the tail end, against the bone.
Rotate the fish so the belly is facing away from you.
Cut along the backbone from head to tail along the length of the fillet. Angling your knife towards the bones, keep running your knife along where the flesh meets the bones to open out the fillet until you feel your knife reach the raised spine in the middle.
Halfway along the fish, hold the knife flat against the backbone and push the point through to the other side of the fillet. Cut all the way to the tail to separate the tail section.
Snip through the ribs with scissors up to the first cut.
Use your knife to separate the fillet to the belly.
Repeat with other fillet.
To clean the fillets, place the tip of a small knife under the rib bones and cut towards the pin bones, then through them to free the ribs.
Remove the pin bones using a fish tweezers, then trim the edges of the fillets.You can easily find the bones when pin-boning by guiding your fingers across the fillet and feeling for bones.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Produced with Sydney Fish Market
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