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Enjoy fish free of bones: this is how filleting works
Fish is healthy and delicious. But many shy away from the preparation for fear of bones or doing something wrong. It is not an art to gut and fillet fish. Then you don't have to buy kitchen-ready fish or fish fillets.
You will need scissors to take out the fish and a fish scale or a large knife for a fish with scales. First the dorsal and pelvic fins are separated. Then hold the fish by the tail fin and scrape the scales from tail to head. Our tip: It is best to descale in the sink so that the scales do not spread all over the kitchen. To take out, carefully cut the fish with scissors from the anus opening to the gills and spread the abdominal flaps apart slightly. This is how the innards can be removed and disposed of. The gutted fish is briefly cleaned under cold water and dried.
The fish can now be filleted. With “round” fish such as herring or trout, two fillets are cut. To do this, cut with the knife along the spine and across the gills. Run the knife lengthways along the main bone through the fish and separate the bones from the fillet. If you want to prepare the fish without skin, then you will remove the skin. With flatfish such as plaice or turbot, you get a total of four fillets: the front and the rear fillet can be split again. In flatfish, the skin is first pulled off and then filleted.
Cooking, poaching, roasting, steaming or grilling - fish can be prepared in many ways. When boiling, the water should boil only slightly. If it boils too much, the fish will crumble. When poaching, the fish soaks in hot water with herbs and spices. So it comes on the table particularly gently and with low calories. This also applies to fat-free steaming in the oven: Place the fish with herbs in an aluminum foil. Basil, dill, thyme and also curry, ginger and mustard harmonize particularly well with the marine life. Seal the aluminum foil, but leave an air cushion around the fish and then put the package in the oven to cook.
It is best to only salt the fish shortly before preparation, because the salt removes water from the connective tissue. This will make the taste more intense, but the meat of the fish will become drier over time. (Dr. Claudia Müller, aid)