You will require assembling of the right tools to allow the work to proceed effectively and efficiently. A sharp knife of proper size will make your work much easier. It is used for cutting and preparation at various levels. You should also find a chopping board of the right size. It gives a flat controlled and convenient working area.
The process is fairly simple and begins by removing the gut. It is best done when it is still fresh. You should therefore keep them in water until you have completed your expedition. Scales should be removed from the tail towards the head. Use firm strokes but do not apply a lot of pressure. Clean it in readiness for chopping.
When cleaning the fish, ensure that you have enough water. A cut is then made over the dorsal fin at the back towards the head. The guts are removed by grabbing them behind the head. The area can be felt since everything seems to connect there.
Filleting begins by cutting off the head. It is then held by the tail and a cut made towards the head. The backbone is effective in guiding how far you should go with your cut.
You will require a sharp knife for skinning. The fillet is held by the tail and before inserting the knife between the skin and the flesh. The skin side should be placed downward to ensure that you track how deep the cut goes. The cut is still made towards the head.
Chopping the fish is the easiest part. You have your fillet ready and you know how you intend to do the cooking. The size depends on your taste. The fillet is placed on the board and cut into size depending on your preferred taste sizes.
A guide to chopping fish ensures that you prepare your meal in a professional way. There are no bones or scales to spoil your bite. The step by step approach is magnificent and a big boost towards a delicious meal. Missing minor steps could spoil your meal. Your taste will determine the best method to use and how fine the fillets are chopped.
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