01-12-2004, 07:28 PM
[cool][size 1]Hey, fishluvr, the cut should go all the way through the flesh. That way you can lift out a thin strip with the bones in it. It does leave the fillet almost in two parts, but if you are frying or oven broiling, that is not a problem.[/size]
[size 1]You are astute in observing that the line of bones is not exactly perpendicular to the spine. There is a slight angle...downward toward the stomach. That means that ideally, you will make your cuts angling slightly upward. If you make short, controlled strokes with the knife, you can feel your way along on the first few, and avoid cutting off the tips of the bones and leaving them in the flesh.[/size]
[size 1]Like most things in fishing, it is a learn by doing thing. But, if you have a sharp knife and good fresh fish, you should not leave them badly shredded.[/size]
[size 1]My exact process is to first slab the fillet off the fish. Next, I cut clear through to the skin, along both sides of the flesh bones. The next to last step is skinning, by sliding the knife along between the skin and flesh. The last step is to lift out the strip of bones. That process provides the most support for the flesh while you are doing the bone removal thing.[/size]
[size 1]Practice makes perfect. The wrong kind of practice makes fish chowder.[/size]
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[size 1]You are astute in observing that the line of bones is not exactly perpendicular to the spine. There is a slight angle...downward toward the stomach. That means that ideally, you will make your cuts angling slightly upward. If you make short, controlled strokes with the knife, you can feel your way along on the first few, and avoid cutting off the tips of the bones and leaving them in the flesh.[/size]
[size 1]Like most things in fishing, it is a learn by doing thing. But, if you have a sharp knife and good fresh fish, you should not leave them badly shredded.[/size]
[size 1]My exact process is to first slab the fillet off the fish. Next, I cut clear through to the skin, along both sides of the flesh bones. The next to last step is skinning, by sliding the knife along between the skin and flesh. The last step is to lift out the strip of bones. That process provides the most support for the flesh while you are doing the bone removal thing.[/size]
[size 1]Practice makes perfect. The wrong kind of practice makes fish chowder.[/size]
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