How to Clean Sea Bass and Remove Fillet?
Hello Dear Friends,
One of the things I look forward to adding for our culinary school section is fish weeding and cleaning was. As I mentioned before, this is one of the basic subjects you learn in school. Large fish such as salmon, sea bass or sea bream are cleaned in the same way as for many other large fish.
The biggest reason why I chose sea bass instead of salmon is as much as the whole (perch recipe on paper) fillet is also frequently used. The fillet is much more expensive than the whole, especially with the remaining pieces of the fillet. fish soups ve in fish sauces A delicious broth can be prepared to be used, just like chicken broth.
I as the first step sea bass sorting and fillet I wanted to share the removal video. next culinary school topics fish stock (stock) and how to bread and fry the removed fillet.
Same in chicken broth You can understand more easily by watching our video and reading the text, as in the case of .
Video Description of the Recipe:
Love…
How to Clean Sea Bass and Remove Fillet?
- Hold the small fins of the fish by the tip and cut off the root with a sharp knife.
- Scrape the scales from the tail of the fish to the head with the sharp side of the knife. Perform the same procedure on both sides.
- To completely clean the scales, wash them thoroughly under running water and dry them with a towel.
- Lay the fish on the cutting board. Open it by cutting from the lower part of the abdomen to the head.
- Remove the internal organs by carefully pulling them from the head to the tail.
- Rinse the fish thoroughly under running water. Brush it with a clean brush, if any.
- Dry the fish you have washed thoroughly with a towel.
- Separate the head of the fish at a slightly sloping angle to the blade.
- Holding the fish with a clean cloth or towel, cut it lengthwise by feeling the bone in the tail. Turn it over and do the same for the other side.
- Clean up any unused parts of the abdomen.
- Make a small cut with a sharp knife to remove the skin of the fish.
- Insert the knife between the skin and meat. While holding the skin tightly with one hand, separate the skin from the meat with the help of a knife that you tilt slightly.
- Check the separated fillet with your hands. Remove any remaining fishbones with fishbone tweezers.
- The fillets are ready to use.
You have made an effort, but the fish remained at the rate of 3/1, take it easy :)
Hello, this is what happens when we have fillets, but we also evaluate the leftover pieces. As a matter of fact, you can only eat so much meat when you sort the fish and cook it whole. Yours sincerely