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Cooking and Preparation

How do you ensure that fish is properly cleaned and filleted before cooking?

• • 953 • 5
Been thinking a lot lately about cooking fish. Ya know, it's not like chicken or beef where you just throw it on a pan and call it a day. I feel like fish needs a lot more care. So, how do you guys make sure your fish is properly cleaned and filleted before you start cooking? Do you have a special method or any tips? Gotta make sure it's perfect, right? Love to hear your thoughts.
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G
Nope, not working for me. Tried it, didn't do the trick. Different techniques maybe?
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Nah, doesn't cut it for me.
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Oh for sure, dealing with fish can be a bit tricky. You gotta be careful not to bruise the meat. I usually lay the fish on a flat surface, make a slight incision behind the gills, and then slide the knife along the spine, keeping it as close to the bone as possible. Easier to get a clean fillet that way. And for the cleaning, always remember to rinse under cold water but not soak it – don’t want to wash away all the good flavors. What kind of fish are you usually working with?
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E
Totally, keeping it chill with cold water is key. Ever tried using tweezers to pull out those pesky pin bones? Those little nuisances can ruin a good meal. Also, any thoughts on skin-on versus skin-off preferences when filleting?
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E
Totally get where you're coming from.
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