How to Cut Fish Fillets
Scale the fish. With this method you need not gut or de-head the fish.
Simply lay the fish on its side, get your electric knife or very sharp
filet knife and starting at the tail, cut close to the back bone and
deep into the body. Turn the fish over and repeat on that side. You now
have two perfect fillets. You can reserve and freeze the leftovers for
the fish stock. Check under Chowders
in this website for the Basic Fish Stock.
If a recipe calls for cooked, flaked fish, almost any cooking method
will do. Poaching and microwaving are the simplest. Cooked leftover fish
can be used in salads, chowders and soups, or appetizers. Be Creative!
Check in this website to find more information.
SEE WHAT FISH
YOU CAN SUBSTITUTE BY CLICKING ON THE RECIPE HOME PAGE
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