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Filleting of a Fish

Frequently a fish requires skinning.

For this purpose keep a very sharp, thin bladed, fine pointed knife. Cut a narrow strip of skin from along the back, then begin work just below the gills, cutting the skin around, not allowing the knife to penetrate the flesh. When once startedif the fish is fresh-the skin will almost peel off. Keep the blade constantly close to the flesh, so none of it will adhere to the skin. Continue till you have the flesh laid bare to the tail. Turn and skin on the other side. Frequently one wishes to fillet a fish which has been skinned.

A small fish weighing two pounds will usually yield four good sized fillets. Slip the keen knife between the flesh and the bones and lift it off cleanly. Cut in two, roll in a small round and skewer with toothpicks. This is a very convenient method of frying, baking or boiling. Fish which comes in steaks, such as cod, swordfish or halibut, may be cut in inch slices and rolled into most sightly fillets. See Page XXIV.