Most of us have grown up seeing our parents spend a lot of time to cut, clean and cook fish. Yet some of us didn’t think that we could do that as well.
But as you grow up, you realize that you are the adult now who has to do all that work to be rewarded with a delicious fish-based meal and you start enjoying that long process. Some even go fishing to add more excitement around it.
Let’s say, you have caught a fish or bought it fresh from the market or you are still thinking about buying it but you have no idea how to cut, clean and cook it.
In order to help you solve these problems, you have to read carefully next .
You need :
A cutting board
A bucket
A plate
First , scaling .
A note on fish scales: Before you fillet a whole fish, it should be scaled. Doing the job yourself isn’t difficult, but it’s messy, because the scales tend to fly all over and you find them in weird places around the kitchen for days after. For this reason, we always ask the fish monger to do the scaling for us. And actually, a good fish monger will also fillet the fish for you, but where’s the fun in that?
Fish scales are also quite sharp, so putting on a pair of disposable gloves will save you from hurting your hands.
Now put the fish flat on its side and grab the tail firmly to prevent slipping. Take the knife in your dominant hand and turn it to its blunt edge since scaling requires a blunt knife. Put the blunt edge against the skin of the fish near its tails fin.
Start scraping the fish moving from its tails to he head until that side of the fish has no scales left on it and do the same on the other side.
Second , cutting .
Step 1
Rinse the fish under running water and pat dry. Position it on a cutting board with its back towards you. Using a sharp knife held behind the gills and side fin, cut straight down halfway through the fish to the backbone, being sure to include the meaty spot right behind the top of the head.
Step 2
Turn the knife parallel to the board (at a 90-degree angle to your first cut) and cut along the spine from head to tail, removing the belly flap with the fillet. You’ll need to apply a fair amount of pressure at first to break through the rib bones. As you cut, press down firmly on top of the fish to steady it.
Step 3
Finish removing the fillet by cutting all the way through the skin at the tail. Repeat steps 1 through 3 on the other side of the fish.
Step 4
Remove the rib bones and belly flap by cutting under the top of the rib bones to the bottom of the fillet at a 45-degree angle. There is some meat here, but on small fish it is minimal. (On larger fish like tuna, this fatty belly is thicker and very flavorful.)
Step 5
check for pin bones. Some fish have little bones that run along the midline of the fillet and are nearly impossible to see. To remove them, feel along the fillet to locate each bone and then pluck it out with a pair of clean needle-nose or fish pliers. Pull the bones out in the direction they are pointing, as you would a splinter.
Finally , washing
There will be dirt on the fish after cutting, so we need to rinse with water .
And , If need a nice Fillet knife , I recommend one to you .
Gerber Gator 7.5″ Fillet Knife
You asked for a better fillet knife, and Gerber listened. This knife is the fisherman’s dream: it comes with a incredibly sharp high carbon stainless steel blade; a moisture-resistant, slip-proof Gator Grip handle; and a hard-molded sheath with a built-in ceramic sharpener, so you can keep this knife at 100% no matter where you are. It’s made for working fisherman for whom any wasted seconds mean wasted profits. Thanks to Gerber’s small enhancements, knife will perform efficiently and spectacularly, regardless of whether it’s filleting your 1st fish or your 200th.
Features:
Overall length: 12.13″
Blade length: 7.5″
Weight: 4.9 ounces
Limited lifetime warranty
Why choose YIERCITY
We do professional knife set retail and wholesale business. We hope to be your stable global supporter and partner.
We are an enterprise integrating factory and trade, specializing in the design, manufacture and sales of high-quality knife sets.
We always make every effort to ensure the quality of each set of knives.
Why choose YIER Knives
● The complete knife set contains all kitchen knives.
● Delivery from the local warehouse, within 3 days.
● Manufactured in our own factory, cost-effective.
● Transparent acrylic knife holder, like a work of art
● Excellent materials, safe and durable.
● Free returns
● We listen to customer needs and feedback.
When cooking, we always have some small mistakes that we don’t notice, especially when we are cutting vegetables.
Hold the handle firmly in your palm and use your index finger and thumb to clamp the blade.Handle only – This is where you just firmly grip the handle, it can give you a little less control than choking the blade but many find it more comfortable.
You will need a knife which has good grip on the handle.Thumb on top of the blade – This is less common than the above techniques but placing your thumb on top of the blade gives you WAY more stability than using your index finger.Then , how to hold vegetables .The crucial part of chopping food safely is positioning your fingers in the right way.
This is not good practice.Your fingers should be pointing down, into the thing you’re about to cut.
Choose the right knifeKyocera Knife Premier Elite 7″ HIP Black Ceramic Chef’s KnifeFeaturesRazor-sharp blade stays sharper longer and offers superior edge retentionBlades hold their edge at least 10 times longer than other professional cutlery, including high carbon steelWill never rust.
brown foods, no metallic ions to transfer and won’t alter the taste, smell or appearance of foodPerfectly balanced and light, reduces fatigue during repetitive cutting tasksZirconia Z206 is Kyocera’s proprietary advanced ceramic, translating to a stronger, denser blade that holds an edge longer than other ceramic knivesMade in Japan with a lifetime warrantyDescriptionThe Kyocera Premier Elite HIP Black Ceramic Chef’s Knife is perfect for slicing, dicing, and chopping a full range of fruits, vegetables, and more.
These are the knives that many amateur home cooks will ignore, which is unfortunate since they are among the most specialized and useful in the set.The fact that both boning and fillet knives share a similar shape adds to this confusion.
This is mostly due to the fact that both knives share a similar curved shape.Understanding what these unusually thin knives are for will help turn any fish or meat-based meal into a masterpiece.What is a Boning Knife Used For?Boning knives tend to be thinner than most kitchen knives, but also have varying degrees of flexibility.
Since the knife’s main job is to separate meat from bone, different levels of flexibility will have different results with various types of meat.For instance, a sturdy, firm-bladed boning knife will offer superior performance when slicing beef and game meat away from the bone.
A thinner, more flexible boning knife will do better with chicken and poultry.
Doing this before cooking will result in much more tender meat.A well-crafted boning knife can also be used for fish, but only if it places a priority on flexibility over hardness.
Simply put, a boning knife is chiefly used to separate the meat from the bones, whereas a fillet knife is meant to be used for separating the meat from the skin.
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According to a research report "Cognitive Assessment and Training Market by Assessment Type (Pen- and Paper-Based, Hosted, Biometrics), Component, Application (Clinical Trial, Screening & Diagnostics, Brain Training, Academic Research), Vertical, and Region - Global Forecast to 2021", published by MarketsandMarkets, the cognitive assessment and training market size is expected to grow from USD 1.98 Billion in 2016 to USD 8.06 Billion by 2021, at a Compound Annual Growth Rate (CAGR) of 32.3%.Browse 63 market data tables and 47 figures spread through 150 pages and in-depth TOC on "Cognitive Assessment and Training Market - Global Forecast to 2021"The major forces driving this market are aging global population, increasing awareness about brain fitness, and advancements in technology.
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The new generation in this region is more concerned toward the benefits of cognitive training, which is not just limited to patients with cognitive dysfunctions.
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