How to Clean, Fillet and Cook a Fish

Photo courtesy: recipe-update.blogspot.com

So.. you've caught a beautiful trophy fish for dinner. Congratulations! Once you're done bragging and sharing pictures on facebook, here's what you'll need to do:

Cleaning.

1. Rinse the fish thoroughly with cold water.
2. Remove the scales using a sharp knife.
3. Insert your knife into the vent, and using a fluid motion, slit the fish up to the head. (See diagram below)

Photo courtesy: fao.crg

4. Remove the entrails.
5. Cut off the head, tail and fins. Note: for smaller fish, you can leave the tail on.
6. Rinse thoroughly with cold water to remove any debris or bone fragments

Fillet

To fillet, use a sharp fillet knife and gently run it along the backbone of the fish, starting at the tail and working your way up to the head. Remove.

Cooking Tips:

Fish (all types) should be cooked quickly and gently over low heat. You'll know your fish is done when the flesh flakes easily with a fork. The best methods for cooking fish are to bake, fry, broil or poach. Fish should never be stewed, as the juices will make the meat tough and not very palatable.

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http://www.nickpiercefood.com/

Until Next Time..

Be Well!