Скачать или смотреть Cutting a Giant Fish, Such as a Tuna or Large Marlin

Cutting a giant fish, such as a tuna or large marlin, requires both proper tools and technique. First, ensure you have a large, sharp knife or fish filleting knife and a sturdy work surface. Begin by scaling the fish, if necessary, using a fish scaler or the back of a knife. Rinse the fish thoroughly afterward. Then, lay the fish on its side and make an incision behind the gills, cutting down to the backbone. Follow the contour of the fish's body to create a clean, smooth cut. After removing the head, make a deep slice along the spine to separate the fish into two halves, starting at the head and moving toward the tail. Be cautious of bones and keep the knife steady to avoid jagged cuts.

Once you’ve halved the fish, you can fillet it further by cutting along the rib bones to separate the meat. Depending on the size and type of fish, you may want to remove the skin by placing the fillet skin-side down and slicing between the skin and flesh at a shallow angle. If the fish is exceptionally large, like a giant tuna, you may need to break it down into manageable sections, such as loins or steaks. Use careful, deliberate cuts to preserve as much meat as possible, and ensure your work area is clean to maintain hygiene throughout the process.

   • Cutting a Giant Fish, Whether for Cooking ...  
   • Cutting Fish Properly is an Essential Skill  
   • Once You Have The Fillets, You Can Cut Them  

‪@Dancerwithfish‬