How to Fillet a Round-Bodied Fish, cod or pollock

How to Fillet a Round-Bodied Fish, cod or pollock

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1. With fish facing away from you, use a sharp, thin-bladed knife to cut along the back of the fish, from tail to head. Make a second cut just behind the gills, down to the backbone.

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2. Holding the knife at a slight angle, cut along the bone to free the back side of the fillet.

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3. Peel back the free meat, then cut fillet away from the rib cage. Turn fish over and repeat above steps for second fillet.

How to Fillet a Flat Fish

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With the eyed (dark) side of the flatfish up, use a flexible boning knife to make a cut along the spine from the gills to the tail.

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Slide the blade between backbone and flesh, lifting the fillet away from the bone. Remove the second fillet in the same manner.

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Turn the fish over: repeat step 2.

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To skin, grasp fillet by the tail end, skin side down. Holding the knife at a slight angle, cut the meat free.

How to Steak a Round-Bodied Fish, conger eel or salmon

Remove fins from cleaned, scaled fish by running knife point along each side of fin base, then pulling this free.

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To remove head, make diagonal cut behind the gills and sever backbone with heavy knife or cleaver.

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Still using a heavy knife, slice fish into steaks about 2-4cm thick, starting about 11cm from the head end. (Reserve unsteaked head and tail portions for
another use.).