Fish is one of the most balanced sources of proteins and Omega-3 fatty acids.  They are also rich in minerals and vitamins such as vitamin A & D. This seafood is largely popular among health-conscious people as it is low in fats, nutritious and delicious all at once. Cod, salmon, trout, snapper - there are a vast variety of fish in the market that you can choose from.

It is often necessary to gut, scale and clean fresh fish as soon as possible. Even for those people who prefer to buy their fish whole from the market, it is essential to know how to gut and fillet fish properly. It not only ensures that the meat is properly cleaned but also safeguards against illnesses caused by unclean or poorly stored seafood.

Here we give you some easy steps to follow that will certainly make gutting and filleting the fish easier than before.

  • Gutting

The guts of a fish are inedible and need to be removed. It is always advisable to wear gloves in order to protect your hands from injury. If the fish you choose is scaled, you can remove the scales with a knife. Simply rub both sides with the blunt side of the knife. The strokes of the knife should be superficial and in the opposite direction of the scales.

After you have scaled the fish, make a shallow incision in the belly towards the tail end. Insert the knife into the cut and slide it upwards towards the head, continue cutting until you reach the bony area below the gills. Then, insert your fingers in this slit and pull out the guts, gills and roe. You can even cut off the head and the fins if you want at this stage. After thoroughly cleaning out the fish, hold it under cold running water till the water runs clear. Pat the fish dry with some kitchen paper and you are done gutting the fish.

 

  • Filleting

Filleting is done to remove the bones from the fish which gives you boneless tender meat to cook with. Make sure you have a straight knife with sharp edges. Avoid using a knife with serrated edges as it will shred the delicate meat.

The first step for filleting is to cut off the head of the fish which is done by cutting below the fin at an angle. Make an incision on the other side of the head and cut through the bone to completely remove the head. If you have already removed the head while gutting, remove its tail first. Once you are done, start at the head end and run the knife along the backbone in a smooth motion till you feel it cut through. Then cut along the ribcage to separate the flesh from the bones. Repeat the same steps for the other side to get the other fillet. If you want to trim the fillet you may cut away the thin belly portion.

Some people choose to cook the fillet with the skin intact on the fish. For those who prefer a skinless fillet, there is one more step. Put the fillet skin-side down on a flat surface. Put the knife between the skin and flesh on the tail end of the fish. Hold the skin firmly in one hand while you run the knife along the fillet. Angle the knife downward to ensure that the skin and flesh separate smoothly. Discard the skin and your fish fillet is ready for cooking.

 

The technique for gutting and filleting fish remains mostly the same for different types of fishes. With the online fish stores, you no longer have to worry about gutting and filleting as it is easy to get a variety of cuts and fillets home delivered. From our store you can enjoy quality, freshness and hygiene chicken. We also provide other clean seafood at affordable prices.