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“Unbelievable Fish Cutting Skills | Watch the Magic Happen!”

Pangas" (Pangasius) fish is a type of catfish known for its soft, boneless fillets and is widely consumed in many parts of the world. Cutting pangas fish requires some precision to ensure clean fillets or portions. Here’s a basic guide for cutting pangas fish:

Tools You'll Need:

A sharp fillet knife

A cutting board

Kitchen gloves (optional)

Step-by-Step Process:

1. Prepare the Fish

Rinse the pangas fish thoroughly under cold water.

Pat it dry with a clean towel.


2. Make the Initial Cut

Lay the fish flat on the cutting board.

Hold the head firmly, and make a diagonal cut behind the gills, towards the backbone. If the fish is already headless, skip this step.


3. Filleting the Fish

Insert the knife along the backbone, starting from the head end (or the top if headless).

Use smooth, long strokes to separate the flesh from the rib bones.

Repeat this process on the other side.


4. Removing the Skin (Optional)

Lay the fillet skin-side down on the board.

Hold one end of the skin firmly and slide the knife between the flesh and the skin, angling slightly downward.

Pull the skin taut while moving the knife in smooth strokes.


5. Portioning the Fillet

Cut the fillet into desired portions or shapes, such as strips, cubes, or steaks.


6. Cleaning Up

Rinse the fillets again to remove any leftover scales or debris.

Pat dry and store as needed.

Would you like tips on preserving the fish after cutting or recipes for using it?

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