Posted by admin | Posted in Cooking Guide/Cooking Tips | Posted on 09-12-2009
Tags: bones, fillet, fish, salt, sharp knife, tail
In a number of the recipes reference is made to filleted fish. Many fishmongers will fillet it for you, but if not it is quite easy to do it yourself. You must, however have a really sharp knife. To fillet fish make a definite slit down the center and round the edge of the whole fish, insert the knife at the tip by tail and with your left hand begin to lift the flesh while the knife, held in your right hand, cuts the flesh away from the bones. Continue slowly like this. A little salt on the tip of the knife often helps.
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