Master class from Timmy Malloy for cutting trout fillet

The subtleties of guttingthe restaurant, Local's Corner on 2500 Bryant Street in San Francisco specializiruetsya on the dishes prepared from freshly caught fish and seafood. Per day the chef of the restaurant Timmy Malloy have to deal with fish countless times. The wisdom of butchering, he learned one day, but now deftly handles all aquatic vertebrates that fall to his Desk. Based on my experience, Timmy Malloy assures that to prepare properly the fish is actually not so difficult as it seems. In proof of this, the cook told us how to cut into fillets trout.



 

Tools needed:

Knife for cleaning scale
Scissors
Knife fish
Kitchen tweezers to remove bones

The guts and scales, Cut fish begins with the removal of all entrails. To do this near the tail needs to do a little thread and cut the fish's belly from tail to head. Remove all the insides, and thoroughly wash the fish in cold water.





Taking the knife for cleaning scale or any other small knife with a serrated blade, clean fish from the scales. The movement should be against the scales. Fish again my to avoid hitting the scales on the fillet.

Head







Behind the head, directly behind the fin, set the knife and, holding it slightly at an angle, make a cut. Turn the fish and do a similar incision on the other side. Then take the scissors and cut off their head. Those who are not very comfortable to wield scissors, can be limited to one fillet knife: after you have made two cuts, diagonally cut off the head.

The backbone of the Fish posted on the Board belly myself. From the side of the head groping range. One hand is placed on the fish, the other over the spine make a small incision and pulling out a knife, continue to his spine to tail. To get one fillet.





Turn the fish skin side up and belly to him. Near the ridge of the first incision and guiding the knife for him just like we did just that, cut away the second fillet. The spine tail can be used to prepare fish soup.

Bones, fins and skin



With a knife cut all the fins. It now remains to remove the remaining pulp rib bones — makes them easy to feel, just wipe the fillets with your fingers. Rib bones cut along the length, using the same technique as for the range: make the cut and hold knife on the bones. If the meat were other bones to pull them, you will have to use a pair of tweezers.



At the end of the cutting with a fillet it is necessary to cut the skin. Remove it from the tail. Will need to start again to make a small incision, separating the meat from the skin. Then, holding the tail, cut meat, slowly taking the knife along his skin. After removing it, cut the fillet into small pieces.published

Source: steaklovers.ru/food/1645