Going from this...
to THIS:
...takes some work! But it means some fresh and delicious fish once you get the hang of it.
Fortunately, this week we got to practice our skillz with some fish of the sea!
Step 1: Remove guts
- To remove the a fish's intestines etc., you make a cut along the ventral (belly) side of the fish
- The cut should stretch from the middle toward the head as shown here.
- Then you have to scrape out the guts w/ your knife or the handle of a spoon (warning: GROSS!).
Step 2: Remove fins
- Use kitchen shears to snip off all the fins except those on the tail
Step 3: Scale the fish
- The least messy way to do this is inside a plastic bag over the sink.
- Holding the fish by the tail w/ one hand, use a spoon to scrape the scales from tail to head (here they use a knife, but using a spoon makes it easier to avoid damaging the fish if you're, uh, less than graceful).
Step 4: Fillet the fish
- This is a great guide for both big and small.
- Use a SHARP knife!
- Cut through the skin first.
- Don't press too hard.
- Your strokes should be small and quick rather than long and slow.
Then use your beautiful fillets to make the dish above- red snapper wrapped in prosciutto and spinach with polenta and shitake mushrooms- that cancels out the health benefits of eating some lean protein...
