Tutorial 12.3 Comprehensive Guide to Preparing Snapper and Similar Fish for

Techniques apply to snappers and most other fin fish (e.g., sea bass, porgies)

Essential skill for sushi preparation

Both side

II. Scaling the Fish

A. Process

1. Scale over a sink (messy process)

2. Use a scaler, apply pressure from tail to head

3. Use a towel to hold fish, avoiding cuts from gill plates

4. Pay extra attention to areas around fins and collar

B. Importance of Scaling

1. Provides cleaner surface for filleting

2. Prevents scales from sticking to meat during cutting

3. Avoids need to rinse meat, keeping it dry and reducing bacterial growth

C. Tips

• Request fishmonger to scale if doing it at home is impractical

• If self-caught, scale at the dock before bringing home

III. Removing the Head and Innards

A. Process

1. Make angled cuts behind pectoral fins on both sides

2. Cut around bottom fins

3. Cut through spine with heel of blade

4. Carefully cut through belly flap, avoiding innards

5. Pull head while using blade to hold fish down

6. Make final cut to separate gut from fish

B. Post-removal Steps

1. Clean cutting board

2. Rinse fish belly to remove blood or remnants

IV. Filleting the Fish

A. Tools

• Deba knife (preferred by many sushi chefs)

B. Process

1. Position fish with head side on right, belly up

2. Score along back down to tail

3. Use long slicing motions, maintaining contact with bones

4. Cut around spine to maximize yield

5. Cut through pin bones above ribs

6. For smaller fish, leave ribs on

7. Repeat process for second fillet

C. Tips

• Second side is easier to fillet without the head

• Handle meat gently to avoid cracking

V. Removing the Skin

A. Tools

• Yanagiba knife or western-style fillet knife

B. Process

1. Hold skin with one hand

2. Slowly separate meat with other hand, keeping flesh against board

VI. Final Preparation

A. Cleaning the Fillet

1. Remove loose trimmings

2. Locate and remove line of pin bones

B. Storage

• Roll fillets in plastic wrap

• Store in refrigerator until ready to use

• Fresh fish can be stored for a few days

VII. Safety Considerations for Raw Consumption

A. Freshwater and Brackish Water Fish

• High risk, avoid or freeze for a week

B. Saltwater Fish

• Varies by species

• Tuna: Low risk, freezing not required

• Other species: Research or prior experience needed

C. Parasite Inspection

1. Check gut cavity (air bladder, stomach, liver, fat) for parasites

2. Inspect meat for Anisakis (parasite responsible for Anisakiasis)

VIII. Tips for Beginners

• Filleting whole fish requires considerable practice

• Access to quality fish is key to developing this skill

Remember, while this guide provides a comprehensive overview, mastering fish preparation for sushi takes time and practice. Always prioritize food safety, especially when preparing fish for raw consumption.