Filleting is a culinary art which is not only used for fish, but also fruit. The importance of removing the skin and bones from the fish demands that the chef or waiter has a precise knowledge of the fish’s anatomy. The fish is usually filleted at the table allowing the waiter to demonstrate his/her skill and provide a show for the guests. Success is guaranteed (here the example given is cod, but read through the filleting of turbot under F for Flat fish:
- Place the fish on a cutting board and slice from directly behind the head cutting to, but not through, the backbone.
- Cut down the backbone towards the tail and when near the tail region, hold the knife flat against the backbone and push the point right through the side of the fillet. With the knife protruding out the other side, cut right through the remaining fillet towards the tail. Peel the fillet back with one hand while cutting the fillet away from the backbone.
- Turn the fish over making sure to hold the fish fairly flat on the cutting surface, and repeat the procedure to remove the other fillet. Place the fillets with the skin side facing down and, starting at the tail, remove the meat from the skin. It is important to hold the knife at the correct angle and to pull on the skin, not push or cut with the knife.
- The fillets can now be easily portioned. Here we show you the fish being split into four, practically bone free, pieces, i.e. two flatter tail pieces and two thicker dorsal fillets, which specialists term ‚loins‘.
Tip: At NORDSEE we will gladly fillet the fish for you.
