Preparation Techniques for Fish
Scaling A Fish
The fish should be held firmly by the tail. Use the back of the round knife to remove the scales from tail to head. Hold the fish under water to be less messy.
Skinning Fillets
Let the skin of the fish fillet down on the fish board, with the tail towards you. Hold firmly the end of the tail and keeping the knife in a 45 degree angle or less move the knife in a sawing action to free the fillet and fold the flesh forward as you go and keep the skin firm. A pinch of salt on the fingers may help you to grip the skin firmly.
Fillets Pin Bone Removing
The pin bone are found behind the gill fins in round fish. Feel the pin bone with your fingers to establish the position. Cut each side of the line bones at slight angle. Remove the small V-shape piece of flesh together with the bones.
