How to Fillet a Fish [5-Portion Fillet]

Name: How to Fillet a Fish [5-Portion Fillet]
Yield: 1 serving
Cuisine: American
Ingredients: 1 Flounder or flatfish; 1 A sharp deba bocho (Japanese fillleting knife)

cookpad.japan @cookpad_jp

Many different kinds of flatfishes are caught near the coast of Ibaraki Prefecture using gill nets and trawlers☆ Marbled flounders are great in stews, or, if they are fresh, they are also great as sashimi.

The key to success is to fillet carefully and cleanly by cutting into the fish in several goes. Recipe by Ibaraki jizakana ouenshitai

cookpad.japan @cookpad_jp

The key to success is to fillet carefully and cleanly by cutting into the fish in several goes. Recipe by Ibaraki jizakana ouenshitai

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Ingredients

1 serving

1Flounder or flatfish
1A sharp deba bocho (Japanese fillleting knife)

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Steps

1

Use the back of the knife to scrape off the scales from both sides of the fish.
2

Next, insert the knife from the anal vent, which is right below the caudal fin, and slice up to the head to remove the guts.
3

Cut off the head once you have removed the guts.
4

Make shallow cuts along both sides of the dorsal fin.
5

Cut along the lateral line in the middle of the body.
6

From that cut, slice along the spine to remove the flesh. Move the knife along little by little to cleanly.
7

There you have one fillet. Now, all you have to do is repeat.
8

Fillet the other half, and now you have three pieces.
9

Flip the fish over and repeat the above steps. Now you have 5 pieces.
10

Finally, insert the knife between the flesh and skin, pulling on the skin to fillet completely. Hold one end of the skin, and slice off along the skin.
11

You're finished.