Professional Documents
Culture Documents
Lesson 9
Lesson 9
Fillet
Use the fillet method on large fish to negate the need for scaling or
skinning. Lay the fish on its side and hold the head. Insert the fillet knife
behind the pectoral fin and cut downward to, but not through, the backbone.
Turn the knife flat with the sharp edge pointed toward the tail and uses a
sawing motion to slowly work down toward the tail; stay as close as possible to
the backbone. Once you’ve cut through to the tail, turn the scale side down on
the table. Insert the knife between the flesh and the skin and use the same
sawing motion to remove the meat. Repeat the process on the other side of the
fish and rinse in cold water when you’re finished.
Steaking
Use steaking as an alternative to filleting when you prepare salmon or
large fish. Cut perpendicular to the work surface, along the entire fish. These
cuts are traditionally 1/2- to 1-inch thick. Don’t forget to trim any excess fat or
bones without removing the backbone.