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| PICTURE 1. Photos by Linda Robertson. |
Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier.
This week, filleting a round fish.
To fillet a round fish such as terakihi (pictured), blue cod,
trout or salmon, use a sharp, thin, flexible knife.
PICTURES 1 and 2: Holding the fish flat on a board
with one hand, cut down behind the gills to the bone, then
turn the knife to about a 20-degree angle and work it along
the backbone of the fish, down to the tail.
PICTURE 3: Turn the fish over and fillet the other
side.
PICTURE 4: With the knife at an angle, carefully cut
out the ribcage bones.
PICTURE 5: You will be left with the head and backbone
which can be used to make stock or soup.
PICTURES 6 and 7: If you are smoking the fillets,
leave the skin on. However, if you are poaching or frying the
fillets or using chunks of fish, it's best to skin them. With
the skin side on the board, starting at the tail end and
working up towards the head, slide the knife between the
flesh and skin, jiggling and pulling on the skin with the
other hand.
Trim off any remaining skin and cut out the middle bones at
the thick end of the fillet, or pull them out with tweezers
or pliers. The frame and trimmings can be used for stock.
Thanks to Blue Water Products Ltd for supplying the fish.
If you would like to request a particular technique,
please let us know. Email odt.features@odt.co.nz
with tricks of the trade in the subject line.
More information on cooking from the Otago Polytechnic can
be found on www.otagocookeryl4.blogspot.com
