Quick and Clean Fish Deboning Trick: Done in Just 10 Minutes!

Deboning fish is the ultimate way to prevent choking hazards while eating and to prepare delicious dishes. Try these 2 methods below for mouthwatering fish dishes.

Method for Fillet Deboning:

Step 1:  Use the back of a knife to tap the fish's head to ensure it's dead, then scale or peel off the skin as desired.

Step 2: Use sharp scissors to sequentially remove all fins from the back, belly, both sides of the rib cage, and the tail of the fish.

Step 3: To swiftly remove the fish's rib cage, cut up to the collarbone, remove the guts, and rinse off any blood residue.

Step 4: Use a knife to cut along both sides of the backbone.

Step 5: Use scissors to remove the backbone (cutting from tail to just touching the head).

Step 6: Use a sharp knife to remove the small bones on both sides of the fish's backbone, ensuring to thinly slice close to the bone layer.

Another Way to Fillet Fish

Step 1: Clean, scale, and gut the fish. Ensure the knife and cutting board are clean. Select a sharp knife of appropriate length.

Step 2: Use a soft paper towel to wipe the skin clean so the fish doesn't slip during filleting.

Step 3: Make a shallow incision under the head and along the belly of the fish.

Step 4: Next, press the knife deeper and begin filleting the fish along its length. Note: Only fillet the flesh on half of the fish's body using the knife tip, near the tail, then push the knife through to completely separate the tail from the bone.

Step 5: Gently flip the filleted fish over and use the knife to cut along the fish bones to separate the remaining portion.

Step 6: After filleting one side, flip over and repeat the process. For fillets, you can store them in the refrigerator for up to a day or freeze them for up to two weeks.

Wishing all the wonderful ladies out there success and the joy of cooking delicious dishes using fish.

Curated Collection

Source: Online Images

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