November 27, 2012 by Diniquette
Since June is NATIONAL SEAFOOD MONTH, it’s the perfect opportunity to hone your filleting skills
When presented with a whole fish, this is the best plan of attack:
* When the head of the fish is not detached, remove it from behind the gills.
* To Fillet: Hold the fish with a fork and slit from the head to the tail with a knife; then flip open the fish so it lays flat.
* To remove the bones: place the tip of the knife under the backbone, lift it with a fork and place it on the side of the plate.
* Should you ingest any of the “pin” bones…just remove them with your fingers and put them on the side of your plate.
You are now a fish filleting expert!