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39 — Wednesday, April 20, 19RS - - North Shore News

DISCOVER THE GREAT OUTDOORS

Filleting fish worth
the bother and mess

IN EVERY FACET of life, there is
always some dirty work.

Some of us are fortunate enough
to leave these tasks to someone
else, but that is not always the
case. ;

In fishing, the dirty work comes
after the catch is on board, but be-
fore you can taste — quite literally
— the fruits of your labor.

Anglers. the. world over agree
that filleting fish is not one of their

favorite pastimes, but it sure beats ©

- pulling scales and bones from their
teeth at the dinner table.

‘The first step in fish cleaning.

and filleting is'to obtain a sharp
knife. A sharp knife is critical in
cleaning fish to ensure that meat is

not wasted, and is left in an edible

condition. ,
: ” Most professionals will tell you
. ‘that the blade should be thin, nar-

_ row, flexible and very sharp.. -

In fact, quite a few folks keep a
“> ‘sharpener. handy. to hone:
' » knife’s edge between fish, if they
have a large ‘catch to fillet.

- There is no clear cut preference
to type of blade. Many ‘people

prefer blades of . carbon ‘‘stecl .

_.. because they hold. an edge tetter

.~: than stainless steel, but cither, will
. do for occasional filleting. )

“s: Onee’a: tool has’ been selected,

‘start’ by laying the fish on its side
on a cutting board..

There are some. plastic cleaning

' ‘boards on the market, but even a
* piece of wood will do.:
ve ‘Next, slice: gently..through the
“flesh: just: behind the sill plates or

‘just in front of the tail. \
By. starting just behind: ithe. gill.

plates, the iess-tasty belly meat on
most fish can be eliminated.
' Slice.. until the... blade ‘ barely

~ : touches the’ backbone, but; don't
‘cut into, or “through the. main

‘. vertebrae. |.

“>. Turn the blade gently so that it
lies" parallel to the spine with. the
“cutting edge facing the direction i in

: “which you want to cut. 3

. ‘Remember, it’s: a: good idea

. ‘always to. cut. away; from yourself.
‘Hand protection is always critical,

* because. blades. .can- get caught on
"meat: or’ bones and. snap back,.
‘ _ your choice, place the skin ‘side of

-. causing accidental lacerations.

ar

*. mountaineering
* Basic to advan

the’

CLEANING FISH may be tedious, but when the fish is properly boned ie ”
makes the final result at the dinner table all the more appetizing. /

Your best bet is to wear ‘hand

-protection.

Next, slowly and steadily work
the’: blade along
separating the meat from the bone.
' Then turn the fish on its other
Side and repeat the procedure,

Now, there should be two long

_, sections of. meat and, if the job

was done properly, they will be
completely boneless.
To remove the skin, .if that ‘is

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the... spine, -

NEWS 8 photo

the: fillet. down . on the cutting .

board.

Use the knife’ to work just

enough flesh away from the. skin.

so you Can get a grip on the fillet.

Place the knife blade flat against.

the skin. Run the blade forward as

the skin is pulled, with more em- .

phasis on pulling than cutting. The
skin should come away cleanly.

Filleting sounds terribly easy and ~~

it should be, but it takes practice -
and patience, just like fishing. *

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