To remove fish bones from fish you can use fish tweezers or a pair of tweezers and cut around the fish bones with a knife.
Cut around the fish bones and then tweezers to remove the fish bones.
You can also remove fish bones from fish by filleting the fish. =
To filet a fish you simply place the tip of the knife into the fish's anus next to the tail and cut forward toward the head.
The knife will naturally stop at the fish's head.
Spread the abdominal cavity open and remove the innards with your hands.
Rinse the cavity clean.
A dead fish's flesh degrades slowly, but viscera (internal organs) are the most sensitive to the decomposition process.
To prevent this decomposing from spoiling the flesh, it is usually recommended that you gut your fish before storing or cooking it.
The first step in filleting a fish is to clean it.
This can be done by simply gutting the fish and removing the scales.
Some people also prefer to remove the fish's head, but this is not necessary.
Start by making a V-shaped cut behind the head of the fish and cutting through the skin down the fish's spine to the tail.
Keep the fillets as dry and clean as possible and avoid rinsing them at all.
But usually at the port-side cleaning stations, mess is inevitable and I end up rinsing my fillets, then put them in bags on ice for the ride home, then vacuum seal.
I try to keep any rinse to a minimum to keep the flavor in the fish.
Anglers often keep fish alive while fishing for as long as possible to avoid the task of keeping dead fish cold on ice.
Once fish are dead, it's best to clean them within two hours and eat them within 24 hours.
A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.
In preparation for filleting, any scales on the fish should be removed.