Скачать или смотреть Cutting a Giant Fish, Whether for Cooking or Preservation

Cutting a giant fish, whether for cooking or preservation, requires specific steps to ensure clean cuts and minimal waste. First, place the fish on a large, stable surface such as a cutting board or a table. You will need a sharp, sturdy knife like a filleting knife or a butcher's knife, depending on the size of the fish. Begin by scaling the fish using a fish scaler or the blunt edge of a knife, working from the tail to the head. After scaling, remove the head by making an incision behind the gills and cutting through the backbone. Next, cut along the belly from the head to the tail and remove the entrails. Rinse the inside of the fish with cold water to clean it thoroughly.

To portion the fish, start by cutting along the backbone to create fillets. Hold the fish steady and use long, smooth strokes with the knife, staying as close to the bones as possible. If the fish is large, you may need to cut the fillets into smaller sections. After removing the fillets, trim any excess fat or bones, and if needed, remove the skin by cutting between the skin and flesh while pulling the skin away. Properly portion the fish based on your intended use, whether for cooking, smoking, or freezing. Ensure that you have proper storage for the large quantities of meat, especially if the fish is too large to use all at once.