A cool technique to fillet fish, useful for a perfect dinner. The result can be used for any kind of recipe.
We used redfish here, but you can follow the same technique for any round fish, such as hake, sea bass, or similar fish.
Bones are good for broth, fillet for a nice main course, and fish collar for grilled fish wings recipes, especially if served with salsa and parsley intingolo.
Make a cut from the belly to the spine of 1 redfish, passing the knife along the backside of the fish wing
Make an incision along the back of the fish. Cut through the belly bones from the head towards the tail, keeping the blade as close to the spine as possible to remove the first fillet
Cut along the gill with a pair of scissors to remove the first fish wing
Turn the fish over and rest the body on the cutting board, leaving the head hanging off the side. Repeat the process of cutting along the head behind the wing
Cut from the head towards the tail, keeping the blade as close to the spine as possible to remove the other fillet
Remove the other fish wing with a pair of scissors. The fish is filleted and ready to be used
Use the fillets in any fish recipe.
Yield 2 pieces