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Whole fish butchering (up and over technique)

Date Added: May 19, 2010 American Butchering
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Prep Time

5 mins

Cook Time

5 mins

Ready In

10 mins

Serving

12

*to adjust serving size click on "serving box".

Description

Removing fillets from whole Red Snapper for portioning or baking.


Ingredients

  • 1  Each Whole Red Snapper
  • 1

Directions

    1. Using knife upside down, slice from gill towards belly under lower dorsal fin then back around the head to give a separation of the fillet from the head and stomach.
    2. Then using the knife slide the blade down the back along the spinal cord, careful not to go in too deep at this step (just creating an outline)
    3. Slowly simultaneously lift the fillet and let your knife scrap along the bones (ribs) until you find the central spine.
    4. using just the tip of your knife, go up and over the backbone careful to not trim off to much flesh from the fillet.
    5. Then using a pushing technique with your knife away from your body scrap down the belly side bones until the knife has passed through the entire fillet

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