Introduction

This lesson will present the basic techniques for preparing fish for cooking such as:

• Removing the scales;

• Gutting;

• Deboning;

• Filleting; and

• Cutting portions of fish.

Scaling and Gutting a Fish

Fish preparation techniques may require fish to be scaled first before cooking. The following are the procedures for removing the scales and the viscera of a fish.

Procedures for Scaling and Gutting a Fish

1. Hold the fish firmly using one of your hands. The tail side should be pointed away from you. You can also secure the fish on a clean surface or under running water.

2. Remove the scales. Starting from the tail side up to head of the fish. Scale the part of the fish behind the head. You can use a spoon or the dull edge of a knife to remove the scales.

3. Cut the fins and the tail of the fish. Be careful when working with fins to avoid getting pricked.

4. Rinse the fish to remove the scales.

5. Remove the gills. Cut the part the connects the head to the underside of the fish.

6. Cut the parts connecting the gills to the body of the fish.

7. Remove the gills gently. Parts of the viscera or the innards of the fish will also be pulled out with the gills.

8. Remove the remaining innards.

9. Rinse the fish under running water. Let the water clean the cavity of the fish to wash out the blood and the innards left inside.

Filleting a Fish

Depending on the type of fish, bones may be fine or course making the flesh difficult to eat. This is the reason why the fillet of fish is widely consumed today. The following are the procedures for preparing fillets of fish.

Procedures for Filleting a Round Fish

1. Remove the guts and scale the fish if necessary.

2. Remove the head by making a V-shape cut behind the head.

3. Starting from the head part, cut along the spine of the fish. Cut deep enough that the knife goes beyond the spine.

4. Secure the fish firmly by resting your free hand on the body of the fish. Starting from the head part, carefully scrape the flesh off of the bone. Keep slicing until you reach the flesh at the tail.

5. Turn the fish and scrape the flesh on the other side.

6. Once you have fillet both sides, trim the fillet to lessen the belly fat and remove the fins.

7. Run your finger along the middle of the fillet to feel for bones. Use your hands or tweezers to pluck the bones out.

8. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling the skin gently. Make a sawing motion to easily separate the skin from the flesh.

Filleting a Flat Fish

1. Secure the fish in position by pressing it gently.

2. Make a straight cut along the backbone of the fish.

3. Starting from initial cut, gently scrape the flesh off of the bones. Pull the flesh gently until all of it is detached from the whole fish.

4. Do step three until you get two fillets from the upper and lower part of the fish.

5. Turn the fish and scrape the flesh on the other side.

6. Trim the fillets to lessen the belly fat and to remove the fins.

7. Skin the fillets. Using a sharp knife, cut between the skin and the flesh and while pulling the skin gently. Make a sawing motion to easily separate the skin from the flesh.

Cutting Portions of Fish

Fish are commonly sold in the following portion cuts:

Guidelines for Cutting Portions of Fish

The following are measures you must observe when preparing portion cuts of fish:

• Gently cut flesh from the bones.

• Cut as close to the bones as possible when preparing fillets.

• Cut fish as evenly as possible to ensure that it will be cooked evenly.

• Use a sharp knife.

• If scaling is necessary, do it before fish is cut into portions.

• Always remove the guts before cutting the fish.