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Fish is a versatile and nutritious protein source that can be prepared in numerous delicious ways. Whether you prefer it baked, grilled, or fried, learning how to make fish can expand your culinary horizons and add exciting flavors to your meals. However, cooking fish can be intimidating for some, as there are various types of fish and numerous cooking techniques to consider. In this guide, we will explore the basic steps and techniques involved in making fish, equipping you with the knowledge and confidence to create mouthwatering fish dishes in your own kitchen. From selecting the freshest catch to understanding essential cooking methods, this introduction aims to give you a solid foundation for successfully preparing fish in a variety of appetizing ways. So, let’s dive in and discover the art of making fish!
This article was co-written by Michael Reynpds. Michael Reynpds is an expert fishing instructor and owner of Long Beach, California Fishing Lessons. With over 40 years of fishing experience, Michael is very knowledgeable about a variety of fishing methods and techniques. He is passionate about sharing his knowledge with both beginner and experienced anglers. Michael has been a fishing guide for over five years, licensed and affiliated with the Department of Fish and Wildlife.
There are 12 references cited in this article that you can view at the bottom of the page.
This article has been viewed 19,697 times.
Washing and dissecting fish is a necessary skill if you want to cook whole fish. Since the bones and intestines of the fish are inedible, you must carefully peel them off with a knife. To make fish, you need a clean work station, sink or faucet, and a very sharp fish filleting knife. With a little patience and some skillful slicing, you’ll have fresh fish fillets in no time!
Steps
Kill fish and scale fish
- Move the skewer or knife in the fish’s head to pierce the fish’s brain.
- Although you can smack a fish in the head with a blunt object multiple times, poking the fish’s brain is considered the most humane method of killing.
- If you’re using a fish stand, be sure to put all the crumbs and guts in the blender and clean it up when you’re done.
- You can wear rubber gloves if you want to keep your hands clean while working.
- Depending on the species of fish, the dorsal fins of the fish can be very long and difficult to remove. You should cut small sections along the length of the fin to make it easier.
- You can actually make fish with any knife, as long as it’s sharp, but a flexible fillet knife is better, as the thin blade won’t crush the fish.
- Wash the fish after scaling so that the flakes do not get into the fish’s belly.
- If desired, you can scale the fish after surgery.
Tip: For fish with thick skin, you can use the sharp blade of a knife to scrape the scales, just be careful not to let the blade get into the flesh of the fish.
- The fish vent is located at the bottom of the fish’s belly. [5] X Research Sources
- The anus is a small hole located near the base of the tail and is usually a different color from the rest.
- Do not cut too deeply into the fish’s belly. If you accidentally pierce the fish’s intestines, everything in the fish’s belly will be very slimy.
- You can also cut through the fish’s throat and gills if you plan to cut off the head of the fish.
Remove the guts of the fish
- Check the fish’s abdominal cavity to see if there are any remaining viscera, then remove it.
- Discard fish intestines in the trash. If using a fish table, you can put the fish intestines in the blender to process.
Tip: Fish guts, gills, and guts are relatively easy to remove without much resistance, and you won’t need to cut anything with a knife.
- Wash the fish for at least 1 minute to make sure the entire belly is clean.
Filter fish meat
- If the fish head still hasn’t come off after 2 cuts, you can hold the fish head firmly and twist it off.
- Some fish, such as salmon, are often left with their heads intact when cooking.
Tip: You can cut straight down from the back of the gills if you want, but if you do, you’ll lose some of the lean meat. There is quite a bit of fish meat underneath the gills. You should cut diagonally to keep this part.
- Continue to cut like this into pieces about 5-8 cm thick until the end of the fish.
- A piece of fish and a fillet differ in whether they are boned or boneless. The fish is cut through the spine and keep the bones, while the fillet is filtered and the bones are removed. [12] X Research Source
- You may have to lean forward a little to find the right angle.
- You can place the thumb of your non-dominant hand on the edge of the flesh that opens after the first cut to peel off the skin and make it easier to cut.
- If you want, you can slit around the fish bones whenever you encounter one. However, depending on the species of fish and the size of the fish, you can do so while preparing the fish to avoid cutting off the flesh.
- Turn the fish around after flipping so that the back of the fish is facing you. When removing the second fillet, you’ll start from the tail and work your way towards the head.
- You can peel or filter the thin skin on the fillet if you want, but many recipes call for the skin to be left on when cooking.
Things you need
- A pestle or a blunt object
- A sink or a fishing table
- Latex gloves (optional)
- Brochettes
- Small knife
- Fish fillet filter knife
- Knife for cutting fish
- Spoon
This article was co-written by Michael Reynpds. Michael Reynpds is an expert fishing instructor and owner of Long Beach, California Fishing Lessons. With over 40 years of fishing experience, Michael is very knowledgeable about a variety of fishing methods and techniques. He is passionate about sharing his knowledge with both beginner and experienced anglers. Michael has been a fishing guide for over five years, licensed and affiliated with the Department of Fish and Wildlife.
There are 12 references cited in this article that you can view at the bottom of the page.
This article has been viewed 19,697 times.
Washing and dissecting fish is a necessary skill if you want to cook whole fish. Since the bones and intestines of the fish are inedible, you must carefully peel them off with a knife. To make fish, you need a clean work station, sink or faucet, and a very sharp fish filleting knife. With a little patience and some skillful slicing, you’ll have fresh fish fillets in no time!
In conclusion, making fish can be a simple yet delicious process when following the right steps. The choice of fish, seasoning, cooking method, and presentation all play a role in creating a flavorful and satisfying meal. The use of fresh ingredients, proper handling techniques, and attention to detail can elevate the taste and texture of the fish. Whether grilling, baking, or pan-frying, it is important to cook the fish just until it flakes easily with a fork to ensure moist and tender results. With practice and experimentation, anyone can become a skilled fish cook. So, next time you want to prepare a tasty and nutritious meal, don’t hesitate to try making fish using the tips and techniques discussed in this guide.
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