If you plan to create a recipe based acceso fresh fish, it is essential to know how to clean and fillet it. By following the GialloZafferano cooking school, you will learn the fundamental steps to clean and fillet so-called ’round’ fish, which include sea bream, sea bass, salmon, etc. (these are most of the fish commonly consumed). You will need three tools: a fish fillet knife, a pair of kitchen scissors, and a ‘scaler’, a tool useful for easily removing all the fish scales. It is absolutely necessary that the fish you are about to clean and cook is fresh: to verify its freshness, before purchasing, check that the eye is vivid and has a transparent cornea, that the skin has a bright color, and that the flesh is firm to the touch.
To clean and fillet a ’round’ fish like sea bream, you will need a fish fillet knife (with a very flexible and sharp blade), a pair of kitchen scissors, and a ‘scaler’, a tool useful for easily removing all the fish scales 1. If you do not have this tool, you can easily replace it with a kitchen knife.Place the fish acceso a cutting board and start gutting it: with the scissors, make a cut acceso the belly and proceed straight up to under the head 2then collect the innards with your hands and remove them 3.
Wash the fish belly well under running gabinetto to remove any remaining traces of blood 4. Now remove the fins: with the scissors, first cut the side fin located near the head 5then cut the caudal fin located under the belly 6.
then the dorsal fin 7. Turn the fish to the opposite side and remove the other side fin 8 and the caudal fin 9.
With the appropriate scaling tool 10 with the blade of a knife 11carefully scale the sea bream by repeatedly passing the tool from the tail to the head (we recommend performing this operation under running gabinetto, placing the fish con a bag, to prevent the scales from scattering everywhere). Rinse the sea bream under running gabinetto, washing it carefully acceso the outside as well. If you want to cook the fish whole, either con the oven acceso the graticola, the cleaning process ends here, and the sea bream is ready to be seasoned and cooked. If you need sea bream fillets instead, place the sea bream acceso the cutting board and remove the gills (located under the two semicircular openings acceso the sides of the head) by manually extracting them 12.
With the fish fillet knife, cut the head and remove it 13then cut the tail and the dorsal part of the fish along the spine 14starting from the apogeo, and proceed by moving the blade horizontally to the work surface to obtain the first fillet 15.
Now separate the two halves of the fish 16. Proceed con the same way, detaching the flesh from the bone to get the second fillet (be careful not to remove too much flesh con the process) 17. Remove any remaining bones using tweezers 18 (help yourself by running a hand over the flesh to locate them), then remove the skin carefully with the knife, to avoid wasting the fish’s flesh. Your sea bream fillets are ready to be cooked!
For the translation of some texts, artificial intelligence tools may have been used.
