When filleting fish, properly performing the sequence of tasks—from scaling, gutting, to the three-fillet method (san-mai oroshi), removing belly and bloodline bones, and wiping off moisture—preserves freshness and results in a delicious dish. Below are explanations of each step and important points.
Scaling should be done from the tail towards the head. Use a scaler or the back of a knife to scrape against the fish’s surface in reverse direction to remove the scales. Since scales can scatter during this process, performing the task inside the sink or inside a large plastic bag helps keep the kitchen clean. In particular, for horse mackerel (aji), there is a row of hard scales called “zeigo” at the base of the tail that need to be carefully shaved off with a knife.
Prompt gutting is essential to maintain freshness. Cut open the fish’s belly with a knife and completely remove the internal organs and bloodline. Leaving any organs inside can cause the fish to lose freshness quickly, so thorough removal is important.
Three-Fillet Method (San-mai Oroshi)
For the three-fillet method, ensure your knife is sharp and proceed carefully to avoid damaging the flesh. Start by inserting the knife along the fish’s back, cutting along the bones to separate the fillets. Beginners are advised to sharpen their knives beforehand, as a dull blade can easily bruise the flesh.
(Note: “San-mai oroshi” is the traditional Japanese technique of filleting a fish into three pieces: two fillets and one backbone.)
Removing Belly and Bloodline Bones
Use the back of the knife to gently scrape off the belly bones and bloodline bones. Removing these bones improves texture and makes the fish easier to eat.
Wiping Off Moisture
After finishing, thoroughly wipe the surface of the fish with kitchen paper. Residual moisture can compromise hygiene, so maintaining a clean working environment is crucial.
Precautions
- Wash your hands thoroughly before starting, and keep your cutting board and knife clean.
- Fish fins and spines are sharp; wear gloves to protect your hands.
- Handle the knife carefully; never point the blade towards yourself.
- After completing the work, wash your hands and utensils well to maintain sanitary conditions.
Pre-Publication Checklist
- Confirm that all procedures are accurate.
- Ensure precautions are clearly listed.
- Verify the accuracy of reference information.
Summary
By understanding and practicing each step and precaution involved in filleting fish, you can prepare delicious and safe dishes. Next, consider learning how to assess fish freshness and how to fillet other fish species.
