• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

How To Fillet Fish

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • ~-------------SOLE FOOD--------------------------------------------
  • The into steaks for grilling, or leave it whole for baking or poaching.
  • But if confronted by a thin Dover sole when craving fish and chips, or a
  • pudgy salmon when you want slivers of gravlax, it's good to know how to
  • fillet the fish yourself. While both flatfish and roundfish can be
  • filleted, they are approached differently. A flatfish is easy to spot; it
  • looks as if it has been run over by some underworld tractor. Flatfish swim
  • horizontally along the sea bottom, with both eyes facing upward. You can
  • obtain four nearly equal fillets from a flatfish, one from either side of
  • the backbone on both sides. To fillet a flatfish (sole, flounder, turbot,
  • Pacific halibut): Peel it by laying it flat on a counter with the dark side
  • up and the tail towards you. Slice off the tail, and insert the tip of a
  • knife until you have a grip on the skin. Holding the tail in place, pull
  • the skin back towards the head, over the head, and then down the light
  • colored side. Lay the fish on the counter with its eyes facing up. Cut down
  • the backbone along the center of the fish, then hold your knife at an angle
  • at the head end of one fillet. Lift the fillet with one hand, while
  • scraping gently with small strokes, using the bone structure to guide the
  • knife. Cut away the second fillet from the first side. Turn the fish over
  • and repeat the process. Roundfish, shaped like a tube, have a center
  • backbone, separating two thick fillets. A line of bones extends upward from
  • the spine, and a pair of bone creates an oval on the lower side of the
  • fish, enclosing the entrails. You can create four fillets, but usually one
  • is cut from each side. To fillet: Lay the fish on one side, with its tail
  • towards you. Slice along the backbone from head to tail, exposing the
  • backbone. Hold a knife parallel to the top ribs, cut down the length of the
  • fillet, using short strokes to detach it completely. Turn fish around, hold
  • it by the exposed backbone, and slice the other half of the fillet free.
  • Flip the fish over, and fillet the other side. To skin fillets, lay them
  • skin side down, and hold the tail end. Insert the knife at the shallow end
  • and scrape along the skin to separate the it from the fillets. Run your
  • fingers all along the top of the fillet and feel for pesky little bones.
  • They can easily be removed with tweezers, a gesture that will be greatly
  • appreciated by all who eat it.
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: How To Grill Eggplant
Categories: Digest, Feb95, Fatfree
Yield: 1 Servings

x Eggplant
x Oil
x Balsamic vinegar
x Herbs of choice

Start by slicing the eggplant into quarter inch slices lengthwise - this
goes for other veggies that you want to grill with it - I recommend yellow
squash and zucchini. Marinate in a baking dish with olive oil, balsamic
vinegar, and jsut about any herbs that turn you on. I recommend mint and
oregano. Add chopped garlic and salt and pepper to taste. Marinate for
about an hour and grill over a medium grill until they're nicely soft and
grilled. Serve warm and bask in the glow of compliments from your friends.

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