I taught Andrew and
Nick how to clean a trout a few weeks back, and I wish we had taken photos to
share with you here (next time). But after spearing some fish at the ocean with
Alex, Justin, and Chris I decided to do a post on how to efficiently fillet a
fish.
This method works great
for many large fish (if it’s smaller, just gut it, scale it and cook it whole).
I fillet rockfish, lingcod, and freshwater species like catfish and bass.
Step 1- Place the fish
on a board or flat rock and make and incision with a sharp blade right down to
the backbone at an angle (as shown) in the soft tissue just behind the head and
hard gill plate.
Step 2- Angle the blade
now parallel to the spine and saw through the rib bones found in the first 1/3
of the fish all the while keeping your blade slightly bumping the spine so you
retain the most meat possible in the fillet. NOTE- stop cutting near the tail but before you cut through the skin (keep
the fillet connected to the fish).
Step 3- Flip the fillet,
still attached to the skin, and slice parallel to the skin all along the fillet
effectively removing skin from meat. By keeping the skin attached to the
carcass it gives you a good grip and makes the process far quicker.
Step 4- use your index
finger to identify where the rib bones are located along the lateral line of
the fillet. You will feel them poking out where you cut them free from the
carcass. Then make an incision through the fillet alone the upper side of the
fillet’s lateral line, above the ribs (as shown).
Step 5- Make a second
incision perpendicular to the length of the fillet effectively severing the
belly meat from the rest of the fillet.
Step 6- Give your boneless fillet a rinse and cut it into one inch cubes. Mix up a simple batter of flour, salt, paprika, and beer. Dip the cubes in the batter, fry them until golden brown, and get ready for the best fish tacos around!
I hope that helps.
Keep the old ways alive!
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