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In filleting fish, try to start the process by using a fillet knife that is as flexible as
possible and has a narrow blade curving to a sharp point. It should also be razor sharp.
Lay the fish on a board; cut down to the spine and around the sides. Do not cut the spine in
two. Cut into fish behind the transverse cut and slice toward the tail, cutting down to, but not through, the ribcage. When
you have sliced down two - thirds of the length of the fish (where it begins to taper), push the point clear through, keeping
the flat of the blade close along the backbone. Holding the fish with the left hand, continue to cut close against the backbone
all the way to the tail. Now lay the fillet open and finish cutting the flesh away from the ribcage. Slice it loose along
the belly line, turn the fish over, and duplicate process on the other side.
To remove skin, place the fillet on the board, skin side down, and take hold of the tip of
the fillet with the left hand. Cut in between skin and flesh, then change your grip with the left hand. Hold tight onto the
skin tip while you slice forward, pressing the flat of the knife blade down as you slice forward.
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Fish kept on ice will remain reasonably flavorful for two days. Do not keep fish longer than
four to eight hours in the refrigerator before freezing. All fish deteriorates in flavor after frozen, but you can reduce
this deterioration markedly by freezing the fish in a block of ice or with a thin layer of ice over its surface. |
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