How do you filet fish?!
How do you filet fish?
Could you tell the ways to filet shark, sea trout, redfish, snook, flounder, and spanish makeral?
Thanks for all the help.
Answers:
Well flounder are different from any other fish they have 4 fillets on them 2 on top and 2 on bottom here is a link that shows you
http://king-o-coals.com/how%20to%20filet...
here are links on how to fillet other fish
http://www.nobonesaboutit.com/unzipmore....
http://www.dnr.state.oh.us/wildlife/fish...
Here's How:
If your fish is not cleaned (you caught it, say) do so by slipping a sharp knife into the anus and cutting up towards the gills. Remove the intestines and rinse.
Lay the fish on its side and make a vertical (top to bottom of the fish) cut just under the pectoral fin.
Holding the fish by its head, cut horizontally from the vertical cut to the tail (the knife will be parallel to the fish's spine) to release the first filet.
Flip the fish and cut the second filet free.
Put the first filet skin-side-down, press down on the tail end, and cut along the underside of the filet to remove the skin.
If the filet has a row of spines in it, remove it by making angled cuts above and below the row (you'll remove a notch of flesh that contains the spines).
Do the same with the other filet. Done!
Tips:
As I said above, you'll need a sharp, thin-bladed knife. It should be at least 6 inches (18 cm) long and flexible.
Use the bones and heads to make fish stock.
What You Need:
One or more fish
A sharp knife
A cutting board
Diced green pepper
Diced onion
Saute until soft and brown. Season fish with salt, pepper and garlic powder. Fill fish with about 1 tablespoon (or more) peppers and onions. Roll each filet, securing with toothpicks. Place in greased casserole. Mix tomato sauce and tomato soup. Pour over fish filets. Bake 45 minutes at 350 degrees. Good served over rice, accompanied by salad and or green vegetable, rolls.