Fish and seafood are important components of our diet and have assumed a firm place both in home cooking and in restaurants all over the world. In Asia, and especially in Japan, fish is certainly one of the most popular sources of nutrition and is used in countless dishes. It is therefore no surprise that Asian countries are among the most important fishing nations. Did you know that on modern fishing vessels, the fish caught is often processed and frozen directly on board? But whole fish is also sold onwards to retailers and the catering sector. Whether for industrial processing or for preparing a self-caught fish at home: It all depends on having the right tool. Friedr. Dick offers the perfect knives and kitchen aids for this.
If you have not already done so, you must first remove the scales. To do this, hold the fish by the tail end - preferably with a dry cloth so that the fish does not slip out of your hand - and use a fish scraper to remove the scales in the direction of the head. Run the fish scraper along the fish against the direction of growth of the scales. The small, sharp prongs allow you to remove fine and coarse scales from fish easily and thoroughly without damaging the skin. After scaling, rinse the fish thoroughly under running water.
After descaling, the fish is cut and filleted. First, remove the fish head with a utility knife with a serrated edge. [Professional tip: Lay the fish on a dry cloth so that it does not slip away when cutting.]
Cut the fish on the head behind the gills up to the spine, turn it over and also cut on this side up to the spine. Then separate the head completely from the body with a strong cut. Then place the front end of the knife directly against the spine. The blade should point slightly downwards at an acute angle. Now cut through the fish from the front to the tail end along the spine and detach the upper fillet. Now cut under the exposed spine with the knife and detach the spine along the fillet.
Next, use a sharp filleting knife with a flexible blade. It is best to select a blade length to match the size of the fish. The bigger the fish, the bigger the filleting knife you should choose. Place the knife above the stomach bones and remove the bones and abdominal fat with one cut. Now remove the remaining bones.
First run the knife spine over the fillet to raise the bones and make them easier to see and grip. Use fishbone tweezers to pull the bones out of the fish one by one in the direction of growth. Then check with your finger to see if all the bones have been completely removed. Now you can peel off the fish skin or portion out beautiful steaks directly. We wish you good luck and bon appétit!
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