| You could get filleted fish from stores.
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| | bits of flesh holding on to the backbone.
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| But, in comparison, a whole fish retains
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| | Now turn the fish over and repeat the
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| its taste and it would be a better deal
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| | above steps until the fillet is fully
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| if you could get a whole fish and fillet
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| | separated from the backbone.
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| it by yourself. Here, in this article,
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| | Using a flat blade knife, strip off a bit
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| few easy steps to do filleting are
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| | of skin from the flesh. Make a hole in
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| mentioned. Initially one may find it a
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| | the loosened skin and by holding one's
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| bit difficult to pace the knife
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| | finger through the hole, rip off the skin
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| accordingly, but one can master the art
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| | completely from the fillet, meanwhile
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| with experience.
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| | holding the fillet down using the knife.
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| How to fillet a fish? Follow the steps
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| | Make sure that the knife is held at near
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| below,
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| | 45 degree angle to the surface.
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| The only tools need to fillet a fish are
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| | As a last step, using one's finger and
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| a good and sharp, thin and flexible knife
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| | clean tweezers, feel for any pin bones.
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| and a cutting board. One can also manage
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| | If there are any, remove that as well.
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| to start filleting by placing the fish on
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| | Now the fillet is ready to be cooked.
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| the floor or any other hard surface.
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| | Before ending this educative article,
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| Start filleting by cutting below the head
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| | here are few general tips to take note
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| up to the backbone. Once the knife
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| | of.
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| touches the backbone, turn the face so
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| | 1) While filleting, make sure that the
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| that it is now parallel to the direction
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| | knife is thin and sharp. With that one
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| of the length of the fish.
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| | must be able to cut through the piece in
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| Hold the fish tightly against the cutting
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| | a flowing pace.
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| board by placing your other hand against
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| | 2) Filleting needs some expertise to
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| its head. Now, push the knife parallel to
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| | perform. Hence go slow if you are a
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| the backbone up to the tail in a sawing
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| | beginner. Else you might end up filleting
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| motion. Make sure that the knife, all
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| | your fingers.
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| through its way up to the tail, touches
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| | 3) Separating the fillet from the ribcage
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| the backbone thereby ripping the last
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| | is the most difficult of the steps. Hence
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| piece of flesh from it.
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| | take care doing that even if you have
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| Now slowly pull out the fillet meanwhile
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| | sufficient expertise.
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| making small cuts so as to free the last
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| | Enjoy your meal!!
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