FISH

FABRICATION
Eviscerating
Slice the belly if the fish into the vent of
the fish & cut towards the neck, separate
the organs from the body, remove and
discard the viscera, Take out the Dark
vein that runs along the backbone and
any viscera that may have been missed.
then Rinse the fish.

Scaling
1. Hold the fish firmly by the tail
and scrape the knife from
the tail to the head of the
fish removing the scales in a
stroking motion – they
should flake off quite easily.

How to Fillet Round Fish

Cut in an angle behind the pectoral fin and
into the back bone, Pull the upper belly
flap, then with a twisting motion, turn your
wrist so the knife edge is resting on the
backbone of the fish facing the tail. Keep
the knife on the backbone and cut from
the head towards the tail

The 6 common cuts of

fish
Fillet
Steaks
Whole
Tail
Loin
Butterfly Fillet

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