Steamed cod on a bed of fine squash risotto, spicy cod on ginger, pan-cooked vegetables or maybe sesame cod with orange-leek vegetables? If you want to enjoy cod fresh, you should also fillet it yourself. We will show you how to render the whole fish step by step into clean fillets.
Place fish on cutting board with backside towards you. Hold the head, place a sturdy knife behind the gills and separate the head from the fish.
Using a sharp, pointed knife, cut the skin on the back and on the ventral side along the midbone from the head towards the tail.
Pick up the detached back and belly and use the knife to separate the fillet from the head in the direction of the tail above the backbone. Now turn the fish and cut out the second fillet also above the backbone.
If you would like it without skin, remove the skin from the fillet at the tail end. Hold the skin and use the knife to separate the fillet from the skin parallel to the cutting board.
Feel for the remaining bones in the front area with your hand and remove with a V-cut between the back and the stomach using a knife.