Fish is rich in protein, vitamins and minerals. Oily fishes are rich in fat, fat-soluble vitamins A, D, E and K and omega-3 fatty acids. The latter is particularly good for the heart.
Fish can easily be bought in the supermarket or from your favorite fishmonger. But there is also a different kind of thrill when you catch your own fish. When you do, then you also have to clean it and remove the bones before storing it.
To fillet a fish means to remove the bones. There is usually the big back bone and the smaller pin bones. It can be a daunting task, but when you get the hang of it, it can be easy breezy.
How to fillet fish fast
Cleaning fish is a hard and time-consuming task. This job is also a bit dangerous for your hands. However, we have a great tool for making this task easier than ever that is using dedicated electric knife for filleting fish.
When the fish is clean, you can cut it before storage. This will give you serving-size portions which you can easily store:
- To fillet, hold on the tail, and then cut lengthwise above the backbone;
- Move the cut towards the head;
- You can then remove the backbone using a knife;
- Smaller bones or pin bones may be removed using a needle-nose plier;
- Open the fish, with its skin side down, and use your fingertips to locate the pin bones, usually in the thickest part of the fish, around the middle;
- Use this method to locate the pin bones toward the head. Expect bigger and more pin bones in that area;
- Smaller pin bones are along the tail part;
- When you feel a pin bone, grip one end with your fingers and hold on to it until you get the pliers to grip it, then pull;
- Sometimes the pin bones are so faint you will miss it if you don’t keep your fingers on it.
After cleaning and deboning fish, you may now store it. For best results, dip it in lemon-water gelatin mixture for great flavor. Then you can put inside freezer bags, vacuum seal it and store in the freezer. This process ensures the fish retains its fresh flavor, will not easily spoil, and will not have freezer burns.
Fish fillet recipes
I am a big fan of crispy fish fillets. It is crunchy in the inside and soft buttery inside.
CRISPY FISH FILLETS
- Sole, filleted, 4 pcs of 6 oz. each.
- Egg, 1 pc.
- Yellow mustard, 2 tbsp.
- Salt, ½ tsp.
- Instant mashed potato flakes, 1.5 cups.
- Cooking oil.
- In a dish, mix the egg, salt and mustard, whisking it together. Set aside.
- In another dish, put the potato flakes.
- Heat oil in medium-high heat.
- Dip the sole fish fillet in the egg mixture.
- Then cover it with potato flakes from the other bowl, coating it thoroughly.
- Fry for 4 minutes on each side or until golden brown.
If you would like a healthier alternative to frying, you can bake it instead.
EASY-BAKE FISH FILLETS
- White fish, filleted, 1.5 lbs.
- This can be grouper, cod or haddock.
- Light mayonnaise, 1 tbsp.
- Fresh lime juice, 1 tbsp.
- Cooking spray.
- Black pepper, 1/8 tsp.
- Onion powder, 1/8 tsp.
- Bread crumbs, ½ cup.
- Butter, melted, 1.5 tbsps.
- Fresh parsley, chopped, 2 tbsp.
- Pre-heat the oven to 425 degrees;
- Coat a baking dish with cooking spray, and place fish in it;
- In a small bowl, combine mayonnaise, lime juice, pepper and onion powder;
- Spread this mixture on the fish;
- Sprinkle the breadcrumbs on top, and drizzle with melted butter;
- Bake this at 425 degrees until fish easily flakes, or approximately 20 minutes;
- As a finishing touch, put parsley on top.
Have a great time!