Скачать или смотреть How to Clean and Cut Fish Perfectly Every Time

Cutting fish is a delicate process that requires skill, precision, and the right tools. Whether you're preparing fish for sushi, grilling, or frying, ensuring clean and smooth cuts is essential to preserve the flavor and texture. In this video, we’ll guide you through the step-by-step process of cutting fish properly, starting with selecting the right type of knife and preparing the fish for cutting. A sharp fillet knife is ideal for making precise cuts, and maintaining control over the blade is key to achieving professional results.


Before starting the cutting process, it’s important to clean the fish thoroughly. Rinse the fish under cold water to remove any dirt or slime. Make sure to pat it dry with a clean cloth or paper towel to avoid any slipping while cutting. Cleaning the fish properly not only improves the taste but also helps maintain hygiene. If the fish still has scales, use a scaler or the back of a knife to remove them by running it against the grain of the scales.


The next step is to remove the head and tail. Place the fish on a clean cutting board and make a clean cut behind the gills at a slight angle to remove the head. Similarly, slice off the tail if necessary. Removing these parts makes it easier to handle the fish while filleting. If you’re planning to use the head or tail for making stock or soups, set them aside for later use.


Now, it’s time to make the first incision along the backbone of the fish. Start by placing your knife along the spine, just behind the head, and glide the blade gently along the bones towards the tail. Apply consistent pressure to ensure a smooth cut while keeping the knife as close to the bones as possible. This helps to minimize waste and maximize the amount of meat you get from the fish.


As you cut along the backbone, use your other hand to hold the fish firmly in place. Be cautious and take your time to avoid cutting yourself. Once the fillet is separated from one side, flip the fish over and repeat the process on the other side. This will give you two clean fillets, ready for trimming and further preparation.

After removing the fillets, check for any remaining bones. Run your fingers gently along the fillet to feel for any pin bones. Use a pair of tweezers or fish pliers to pull out any bones left behind. This step ensures that the fillet is free from any unwanted parts, making it easier to cook and enjoy.

Next, trim the fillet to remove any excess fat or skin. Depending on the type of dish you’re preparing, you may want to leave the skin on or remove it entirely. To remove the skin, place the fillet skin-side down on the cutting board, grip the skin with one hand, and gently slide the knife between the flesh and the skin, angling the blade slightly downward.

If you’re cutting the fish into smaller portions or fillet strips, use a sharp knife and make clean, even cuts. For sushi or sashimi, ensure that the slices are thin and uniform to maintain the visual appeal and texture. For grilling or pan-frying, cut the fillet into larger portions that can hold their shape during cooking.

Don’t forget to properly clean and sanitize your workspace after cutting the fish. Rinse the cutting board and knife with hot, soapy water to remove any bacteria. Fish residue can attract harmful bacteria, so maintaining cleanliness is crucial. Also, dispose of any fish waste properly to avoid unpleasant odors.

By following these steps, you can confidently cut and prepare fish like a professional. Whether you're making a gourmet seafood dish or simply preparing a healthy meal, proper fish cutting techniques ensure that your final dish turns out delicious and visually appealing. With a bit of practice and patience, you’ll master the art of cutting fish and enhance your culinary skills.