Side Pannel
How To Fillet Fish
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
Directions
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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