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    Salmos Krisheina G.
    The document provides instructions for filleting a fish in 13 steps: 1. Make the first cut behind the head at an angle toward the front of the fish. Cut down to the bone and follow the line to behind the fins. 2. Turn the fish and cut just clear of the fins at a slight downward angle, following the bone until reaching the backbone. Peel back the fillet and cut over the backbone. 3. Repeat the process on the other side of the fish, removing both fillets.

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    Uploaded by

    Salmos Krisheina G.
    240 views2 pages
    The document provides instructions for filleting a fish in 13 steps: 1. Make the first cut behind the head at an angle toward the front of the fish. Cut down to the bone and follow the line to behind the fins. 2. Turn the fish and cut just clear of the fins at a slight downward angle, following the bone until reaching the backbone. Peel back the fillet and cut over the backbone. 3. Repeat the process on the other side of the fish, removing both fillets.

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    The document provides instructions for filleting a fish in 13 steps: 1. Make the first cut behind the head at an angle toward the front of the fish. Cut down to the bone and follow the line to behind the fins. 2. Turn the fish and cut just clear of the fins at a slight downward angle, following the bone until reaching the backbone. Peel back the fillet and cut over the backbone. 3. Repeat the process on the other side of the fish, removing both fillets.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    240 views2 pages

    Rubrics

    Uploaded by

    Salmos Krisheina G.
    The document provides instructions for filleting a fish in 13 steps: 1. Make the first cut behind the head at an angle toward the front of the fish. Cut down to the bone and follow the line to behind the fins. 2. Turn the fish and cut just clear of the fins at a slight downward angle, following the bone until reaching the backbone. Peel back the fillet and cut over the backbone. 3. Repeat the process on the other side of the fish, removing both fillets.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    PERFORMANCE STANDARDS Yes No

    For acceptable achievement, all items should receive an answer.

    1. Lay your fish flat on the board or hold it steady in the water.

    2. Hold the fish down firmly with your hand near its head.

    3. Begin to rake the scales from the tail towards the head. They
    should start coming off in clumps.
    4. Be sure to remove the scales on both sides of the fish, as well as
    scales near the fins, the collar and the tail.
    5. When you think you have gotten most of the scales, rinse the fish
    off again with water. This will wash away any loose scales and help
    you to identify any remaining scales that need to be removed.
    PERFORMANCE STANDARDS
    Yes No
    For acceptable achievement, all items should receive an answer.
    1. First, cut behind the head while angling the knife toward the front
    of the fish. There is a lot of good flesh on the top side where the fillet
    extends under the bony plate of the skull and angling the knife will
    ensure you don't waste it. Cut down to the bone and follow the line
    through to just behind the fins.
    2. Turn the fish and run the knife just clear of the fins with a slight
    downward angle. When you feel the knife is down to the bone reduce
    the angle and follow the bone until you come up against the
    backbone.
    3. Peel the fillet back and run the knife over the backbone severing
    the small lateral fish bones in the process. Stop at this point.
    4. Turn the fish over and repeat the procedure.

    5. Repeat the second cut near the dorsal fin with the knife angled
    slightly down.
    6. Continue this along the length of the fish.

    7. Reverse the direction of the filleting knife and follow the bones by
    "feeling them" with the fillet knife until the fish backbone is reached.
    8. Peel the fillet back and cut around the backbone and through the
    small lateral bones. Run the fillet knife right through to the skin on
    the underside of the fish.

    9. Cut over the belly flap either through or over the belly bones. It can
    be easily cut through here with the razor sharp filleting knife.
    10. Cut any remaining attached sinew or skin.

    11. Remove the first fillet.


    12. Flip the fish back to the original side and cut the bones around the
    gut cavity.
    13. Release the rest of the fillet from the backbone.

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