By Helge Vang Andersen
Finding a guide to chopping fish gives you the tools and directions
you need when preparing a delicious meal. You will find directions to
ensure that all parts are treated well including the scales and bones
before cooking. The tips apply to most types of fish intended for
domestic consumption. It has taken time for professional chefs to
harmonize these tips through practice in international hotels.
Completing preparations efficiently and effectively requires a number of tools. Ensure that the fillet knife you intend to use is sharp and of proper size. It will be used in making incursions and to chop the fillet. It is convenient to use a chopping board since it provides a flat surface while working. Ensure that you have the appropriate size.
The process is fairly simple and begins by removing the gut. It is best done when it is still fresh. You should therefore keep them in water until you have completed your expedition. Scales should be removed from the tail towards the head. Use firm strokes but do not apply a lot of pressure. Clean it in readiness for chopping.
Use enough water to clean your fish after removing the scales. You begin cutting at the dorsal fin moving towards the head. You will feel a place inside the stomach where intestinal matter seems to attach. It is situated behind the head. Grab all together and pull them out.
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Completing preparations efficiently and effectively requires a number of tools. Ensure that the fillet knife you intend to use is sharp and of proper size. It will be used in making incursions and to chop the fillet. It is convenient to use a chopping board since it provides a flat surface while working. Ensure that you have the appropriate size.
The process is fairly simple and begins by removing the gut. It is best done when it is still fresh. You should therefore keep them in water until you have completed your expedition. Scales should be removed from the tail towards the head. Use firm strokes but do not apply a lot of pressure. Clean it in readiness for chopping.
Use enough water to clean your fish after removing the scales. You begin cutting at the dorsal fin moving towards the head. You will feel a place inside the stomach where intestinal matter seems to attach. It is situated behind the head. Grab all together and pull them out.
Filleting begins by cutting off the head. It is then held by the tail and a cut made towards the head. The backbone is effective in guiding how far you should go with your cut.
Skinning requires a sharp knife as still begins at the tail. The knife is passed as close as possible to the skin ensuring that too much meat is not left on the skin or skin left on the fillet. It is therefore a careful move requiring steady hands.
The fillet is ready for chopping ones the skins and bones have been removed. Your taste and intended cooking method will guide you to choose the right size. The board comes in handy in this case.
A guide to chopping fish is professionally prepared and ensures that you enjoy a mean without bones and scales. Different steps have been outlined to make your meal preparation a success. It is the small details that matter in the process of preparation. You will then select the best cooking method depending on your taste.
About the Author:
Interested in fish recipes? No problem we have many different tasty recipes just waiting for you to try out. For example fish cakes with stockfish.
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