How do you filet a roasted whole fish?
Can you point me towards any videos or instructions with photos? I want to try roasting a whole fish in a salt crust (inspired by several of the delicious looking recipes on this site) but am intimidated by the idea of filleting the fish in front of my guests.
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And DO use a boning knife. If you don't have one, it's a great investment.
One thing about the video: Melissa uses individual-sized (1-1.5 lb.) fish with fairly thin sides, so she removes the top fillet in small chunks/flakes; it's actually easier to fillet 'intact' pieces with a bigger, thicker fish, e.g., salmon, that serves several people. Starting at tail or head, do shallow vertical cuts (just to the bone) in more or less 'portion' sizes, then run a very sharp knife underneath each, along bone - you can then lift a 'whole' section onto the plate. But it also depends on the fish's flakiness, how long you've roasted it, etc....in other words, if it breaks into smaller pieces upon lift-off....c'est la vie. Your guests will love it anyway.
With a broad bladed knife. Go under the tails section..follow the bones..just scraping them with the knife. Lift off that section..turn it over and repeat. Save the bones.
Optional:
Use scissors to cut off the fins.
Heat up some oil in a pot and dust corn starch on the bones and fins...use a paper bag. And the skin if you've removed it. Deep fry those to very crispy.