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Software Vault: The Gold Collection
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Software Vault - The Gold Collection (American Databankers) (1993).ISO
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cdr13
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seafood1.zip
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DRESSING
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1993-01-04
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Dressing a Whole Fish
Dressing a whole fish is easier than it seems.
To remove the entrails, slit the belly from the neck
to the vent and crosswise behind the gills. Remove the
viscera and clean the cavity under cold, running water.
To remove the fin, give it a quick tug, pulling
forward toward the head. This will remove the fin cleanly.
Never trim the fins with a knife or scissors.
To remove the scales, first soak the fish in cold
water for a few minutes as scales are more easily removed
from a wet fish. Lay the fish on a table or cutting board.
Holding it firmly with one hand, take a blunt knife, and,
with the edge almost vertical, begin working from the tail
toward the head, scraping off the scales.
To prepare a fillet, first scale the fish. Then take
a sharp knife and cut along the back from the tail to just
behind the head. Next, cut down to the backbone to just
above the collarbone. Turn the knife flat and cut the
flesh along the backbone. You should now be able to lift
the entire side of the fish in one piece. Remove the other
side following the same steps.
To remove the skin, the fish should first be filleted.
Place the fillet on a flat board, skin side down. Start at
the tail end and pull the skin with one hand. At the same
time, press the edge of the knife against the skin, holding
it firmly to the board.