Fish Filleting is a very useful technique to learn! Perfect for prepping for any meal, and it works with any round fish.
After filleting, the fish can be cooked in many ways, from baked to pan-seared, and the bones can be used for making fish broth!
Make an incision along the spine of the dorade. Carefully run the knife between the flesh and the rib cage, stopping when reaching the middle of the belly
Cut behind the fish’s wing, from the belly to the spine. Make an incision between the body and tail. Repeat on the other side
Repeat the process of cutting between the bones and the flesh, starting at the belly and stopping when reaching the loin
Flip the fish and repeat the process of cutting along the back of the spine and separating the flesh from the bone
Repeat the same process of making the belly cut and separating the flesh from the bone
Turn the fish on the other side and run the knife close to the rib cage, towards the tail, to start releasing the fillet
Carefully run the knife over the rib cage, from head to tail, to release the first fillet
Trim off any excess spine from the fillet
Repeat the same process of releasing the fillet on the other side of the fish. The fish is filleted
Yield 1 unit