Removing the bones for cooking fish fillets
Almost any fish can be cooked fillet, but the best result gives the fish with a pronounced bone structure, for example, flat fish. To separate the flesh from the bones, you'll need a knife with a long sharp blade, flexible enough to slide on the bones of fish. Fillet - pieces of meat separated from the bones along the length of the fish - is required for the preparation of most dishes, where fish is served in a sauce or fried in testing.
Put a clean fish on one side, the tail on themselves. Then hold the fish with one hand, divide knife into portions along the spinal ridge in the direction of the head to tail, cutting deep enough so that became visible spine.
Separate fillets from the head, cutouts backbone behind gills. Holding the Head of Fillets, insert the knife between the ribs and sirloin. By sending a knife blade parallel to the ribs, filet Cut off the entire length, making short-cutting traffic.
Keep the fish for now is on the surface, spine, a sharp knife to separate the lower end of fillet from the ribs. If you're ready to fillet fish with small soft bones (such as herring), a number of bones may remain in meat. Carefully remove them with your fingers or tweezers.
Place the fillets down the party, where there is skin and cut about one centimeter of meat from the skin around tail. Holder fingers that the skin, insert the knife under the meat under a small angle and cutting short strikes in the direction of itself, separate the skin from the fillets. Repeat with another piece.
Dishes from fillets prepare as much as possible as soon as it was cooked. Do not protected skin pieces filet quickly dry up in the air. For the same reason, do not produce fillets in the grill. It should be gently fry in oil or short decoct in fish fat or sauce. Very tasty produced fillets, fried in batter or baked in the sauce.
