You are viewing the article How to Make Fish at Lassho.edu.vn you can quickly access the necessary information in the table of contents of the article below.
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This article was co-written by Michael Reynpds. Michael Reynpds is an expert fishing instructor and owner of Long Beach, California Fishing Lessons. With over 40 years of fishing experience, Michael is very knowledgeable about a variety of fishing methods and techniques. He is passionate about sharing his knowledge with both beginner and experienced anglers. Michael has been a fishing guide for over five years, licensed and affiliated with the Department of Fish and Wildlife.
There are 12 references cited in this article that you can view at the bottom of the page.
This article has been viewed 19,697 times.
Washing and dissecting fish is a necessary skill if you want to cook whole fish. Since the bones and intestines of the fish are inedible, you must carefully peel them off with a knife. To make fish, you need a clean work station, sink or faucet, and a very sharp fish filleting knife. With a little patience and some skillful slicing, you’ll have fresh fish fillets in no time!
Steps
Kill fish and scale fish
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Smash and kill the fish if it’s not dead yet. If it’s a freshly caught fish, you’ll have to keep still and kill the fish before washing and dissecting the fish. Use your non-dominant hand to hold the center of the fish’s belly on a firm surface. Hit the fish on the head with a pestle or a blunt object to knock it unconscious, then stab the brain with a skewer or small knife by poking the fish’s head from behind, slightly above the eye. [1] X Research Source
- Move the skewer or knife in the fish’s head to pierce the fish’s brain.
- Although you can smack a fish in the head with a blunt object multiple times, poking the fish’s brain is considered the most humane method of killing.
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Wash fish with cold water. Place the fish in the sink or fish-plate, turn on the cold water, and rub the fish’s body with both hands. Wash off slime, dirt and debris from fish scales to prevent foreign bodies from getting into the flesh when you cut the fish. [2] X Research Source
- If you’re using a fish stand, be sure to put all the crumbs and guts in the blender and clean it up when you’re done.
- You can wear rubber gloves if you want to keep your hands clean while working.
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Cut off fish fins. Although not required, removing the fins will make the rest easier. Use your non-dominant hand to hold the tip of the fin straight up. Place the blade under the base of the fin and discard. Cut off any large fins that you think will interfere with the process of dissecting the fish. [3] X Research Sources
- Depending on the species of fish, the dorsal fins of the fish can be very long and difficult to remove. You should cut small sections along the length of the fin to make it easier.
- You can actually make fish with any knife, as long as it’s sharp, but a flexible fillet knife is better, as the thin blade won’t crush the fish.
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Scale the fish by scraping the fish with the back of a knife. Place the fish in the spacious sink or fish worktop. Grab the tail of the fish with your non-dominant hand and lift it slightly so that the fish’s body is at a 45-degree angle. Hold the knife firmly in your dominant hand and strike it with the blade with long, powerful rakes. Starting from the fish’s tail, gradually brush the scales towards the fish’s head. Flip the fish over and continue to scale the other side. [4] X Research Sources
- Wash the fish after scaling so that the flakes do not get into the fish’s belly.
- If desired, you can scale the fish after surgery.
Tip: For fish with thick skin, you can use the sharp blade of a knife to scrape the scales, just be careful not to let the blade get into the flesh of the fish.
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Insert the tip of the knife into the fish’s cloaca. Place the fish face up on a cutting board. Tilt the fish at a 45-degree angle so that the fish’s head is facing away from you. Place the blade towards the head of the fish, use the tip of the knife to make an incision in the anus of the fish, press into it about 2.5 – 5 cm deep, depending on the size of the fish.
- The fish vent is located at the bottom of the fish’s belly. [5] X Research Sources
- The anus is a small hole located near the base of the tail and is usually a different color from the rest.
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Slit the fish belly towards the gills. Hold the knife firmly and cut up and down about 1.5 cm each when making an incision along the fish’s belly. Continue to make incisions until about 2.5 – 5 cm from the fish’s mouth. [6] X Research Source
- Do not cut too deeply into the fish’s belly. If you accidentally pierce the fish’s intestines, everything in the fish’s belly will be very slimy.
- You can also cut through the fish’s throat and gills if you plan to cut off the head of the fish.
Remove the guts of the fish
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Open the fish belly, remove the heart and intestines of the fish. Careful not to tear the flesh of the fish, open the fish’s belly to the sides so that the opening is about 5 – 15 cm long. Reach near the head of the fish, grab the attachments with your thumb and index finger and gently pull it out. Run your hand towards the fish’s tail, slowly pull the intestines and intestines out. [7] X Research Sources
- Check the fish’s abdominal cavity to see if there are any remaining viscera, then remove it.
- Discard fish intestines in the trash. If using a fish table, you can put the fish intestines in the blender to process.
Tip: Fish guts, gills, and guts are relatively easy to remove without much resistance, and you won’t need to cut anything with a knife.
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Remove the fish kidney from the spine if present. Some fish have a small kidney inside the spine in the middle. Look along the fish’s spine for a small bean-shaped organ. If the fish has a kidney, use a spoon to poke it out. [8] X Research Sources
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Wash the fish under cold running water to clean the fish’s abdominal cavity. Hold the fish on its stomach in the sink or on a fishing table. Turn on the cold water and open the fish belly. Let the water run all over the fish’s belly, and at the same time use your hands or a spoon to rub the inside to remove any leftovers from the fish’s internal organs and clean the fish flesh. [9] X Research Source
- Wash the fish for at least 1 minute to make sure the entire belly is clean.
Filter fish meat
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Cut off the fish head if you don’t plan to use it. Place the fish on the cutting board. Find the gills and place the knife about 2.5 – 5 cm behind the gills. Place the blade facing down and rotate it slightly towards the fish head. Grip the fish with your non-dominant hand and cut down diagonally at an angle of about 15 degrees toward the fish’s spine. Flip the fish over and continue cutting the other side. [10] X Research Source
- If the fish head still hasn’t come off after 2 cuts, you can hold the fish head firmly and twist it off.
- Some fish, such as salmon, are often left with their heads intact when cooking.
Tip: You can cut straight down from the back of the gills if you want, but if you do, you’ll lose some of the lean meat. There is quite a bit of fish meat underneath the gills. You should cut diagonally to keep this part.
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Cut the fish across the spine into chunks. Once the fish head has been removed, you will place the blade perpendicular to the fish’s spine. About 5-8 cm from the head, cut down a straight line until the fish comes apart. [11] X Research Source
- Continue to cut like this into pieces about 5-8 cm thick until the end of the fish.
- A piece of fish and a fillet differ in whether they are boned or boneless. The fish is cut through the spine and keep the bones, while the fillet is filtered and the bones are removed. [12] X Research Source
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Turn the back of the fish towards you and cut above the spine to filter the fillet. Place your finger on the blade of the knife, poke the tip of the knife through the back of the fish, just above the spine. Swing the blade aside until the end of the fish. Sweep gradually along the length of the fish, placing the blade parallel to the fish’s spine. Hold the knife about 0.3 – 1 cm above the fish’s spine, depending on the fish. [13] X Research Source
- You may have to lean forward a little to find the right angle.
- You can place the thumb of your non-dominant hand on the edge of the flesh that opens after the first cut to peel off the skin and make it easier to cut.
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Peel the fish off the side to cut it into fillets. Use your non-dominant hand to peel the fish at an angle of 35-45 degrees. Use small cuts to cut through all the connective tissue underneath the fish to separate into fillets. Peel the fillet from the body of the fish and set it aside. Flip to the other side and repeat the above action. [14] X Research Source
- If you want, you can slit around the fish bones whenever you encounter one. However, depending on the species of fish and the size of the fish, you can do so while preparing the fish to avoid cutting off the flesh.
- Turn the fish around after flipping so that the back of the fish is facing you. When removing the second fillet, you’ll start from the tail and work your way towards the head.
- You can peel or filter the thin skin on the fillet if you want, but many recipes call for the skin to be left on when cooking.
Things you need
- A pestle or a blunt object
- A sink or a fishing table
- Latex gloves (optional)
- Brochettes
- Small knife
- Fish fillet filter knife
- Knife for cutting fish
- Spoon
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This article was co-written by Michael Reynpds. Michael Reynpds is an expert fishing instructor and owner of Long Beach, California Fishing Lessons. With over 40 years of fishing experience, Michael is very knowledgeable about a variety of fishing methods and techniques. He is passionate about sharing his knowledge with both beginner and experienced anglers. Michael has been a fishing guide for over five years, licensed and affiliated with the Department of Fish and Wildlife.
There are 12 references cited in this article that you can view at the bottom of the page.
This article has been viewed 19,697 times.
Washing and dissecting fish is a necessary skill if you want to cook whole fish. Since the bones and intestines of the fish are inedible, you must carefully peel them off with a knife. To make fish, you need a clean work station, sink or faucet, and a very sharp fish filleting knife. With a little patience and some skillful slicing, you’ll have fresh fish fillets in no time!
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