filleting your fish

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bigdave
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filleting your fish

Postby bigdave » Tue Dec 13, 2005 1:06 am

Filleting fish is quite easy to do if you follow some easy instructions



You should always use a sharp knife, it not only makes the whole process much quicker and easier but also safer, you are more likely to cut yourself with a blunt knife than one that is sharp, with a blunt knife there is a chance the knife could slip and end up stabbing you or more likely slicing into one of your fingers, be confident when handling knifes but respect them at the same time

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Once you have sharpened your knife it is time for the first incision, i do not gut my fish first as i find it helps keep the shape of the fish better,start by gently cutting straight down behind the pectoral fin.

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Once you feel the spine of the fish stop, run the knife in long flowing strokes along the spine of the fish, there should be little resistance with these cuts.

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Cut right down to the tail following the spine, go back to the start and again using long smooth strokes of the knife run the blade along the bones of the fish, doing this will keep as much meat as possible, lift up the fillet with your other hand to allow you to see were you are cutting

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Eventually you will take the whole fillet off you can see the bones of the fish with minimal flesh left on them


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Now it is a simple job of flipping the fish on to its other side and taking the other fillet off with the same procedure, one you have both fillets i rinse them under the tap and put them on a plate, cover them in tin foil and put in the fridge overnight to allow the flesh to toughen up for the skinning


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After being in the fridge overnight you can skin the fillets if you wish (even if you don't want to skin them it is a good idea as the fish holds itself better for the cooking)



Start with a small gentle cut at the tail of the fillet

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Use a 45 degree angle till you come to the skin,then turn the knife flat along the skin, and with a sawing action cut the skin off the flesh, take it easy as it is easy to cut into the skin, again it is much easier with a sharp knife
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As you progress along the fillet you can hold on to the skin and pull against the knife

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You are soon left with a skinned fillet , ready for cooking

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If I want your opinion, I'll ask you to fill out the necessary forms.


Hooknose King/ dab King/master archer/starry smooth hound (boat) king


www.merseysideanglers.com

Flukiephil

Postby Flukiephil » Tue Dec 13, 2005 4:56 am

BigDave...the Rick Stein of WSF :D

Very good Dave.

chriswsf
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Postby chriswsf » Tue Dec 13, 2005 8:14 am

Well In Dave :lol:

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Big Kev
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Postby Big Kev » Tue Dec 13, 2005 10:09 am

Nice one chef :D
Species 2018...Dab...Whiting...Cod

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lee1317
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Postby lee1317 » Tue Dec 13, 2005 5:44 pm

top post big dave laaaaaaaa ;) ;)
i just have to catch some fish now :oops: :oops: :lol: :lol: :lol:
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millsy
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Postby millsy » Tue Dec 13, 2005 6:38 pm

Who caught the Fish for you Dave :shock: :lol: :lol: ;)
Millsy
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Steve Duffy
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Postby Steve Duffy » Tue Dec 13, 2005 7:49 pm

Flukiephil wrote:BigDave...the Rick Stein of WSF .


More like Frankenstein of WSF. :lol: :lol: ;)
D.I.L.L.I.G.A.F
AGNB
Thats bang out of order !

Species--- Bass,ray,smoothhound,starry smoothhound,plaice,flounder,dab,LSD,huss,whiting,coddling,mackeral,pout,pollock.

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lee1317
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Postby lee1317 » Tue Dec 13, 2005 8:02 pm

going of the size of your hand it looks under size that cod :lol: :lol: :lol:
Image BISH BASH BOSH IVE HAD ENOUGH

latex it's the future

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bigdave
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Postby bigdave » Tue Dec 13, 2005 8:57 pm

it was about 2lb that fish mate, got to admit it though i never caught it, it was LOL's codling from the open
If I want your opinion, I'll ask you to fill out the necessary forms.





Hooknose King/ dab King/master archer/starry smooth hound (boat) king





www.merseysideanglers.com

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LOL
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Postby LOL » Wed Dec 14, 2005 10:04 am

thought i recongnised that codling :lol: :lol:

nice post dave :D when is sandy teaching you how do the ironing :lol: :lol:
off road van man

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bigdave
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Postby bigdave » Wed Dec 14, 2005 1:51 pm

the day they sell frozie pops in hell :lol:
If I want your opinion, I'll ask you to fill out the necessary forms.





Hooknose King/ dab King/master archer/starry smooth hound (boat) king





www.merseysideanglers.com

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bluefish
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Postby bluefish » Sat Oct 07, 2006 6:59 pm

seen a wee tip on ready steady cook (the ball and chain was watching it, honest) after you have followed the instructions above, run you're hand over the fillet and if you feel any bones get a potato peeler and put the bone through the blade/gap in the potato peeler trap the bone with you're finger and pull.
out comes the bone.
she was only the fishmongers daughter, she lay on a slab and said fillet


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