Filleting a whole fish is easier than you probably think and allows you to buy fresher fish for less money — plus you can use the leftover fish to make fish stock. Chef Eric Lorden of Passports on Main Street in Gloucester shows you how to do it in a couple of minutes. Don't worry about being perfect because you will get most of the fish anyway. The one thing you will need is a sharp knife.
In today's Living section, Chef Lorden demonstrates how to filet a fish, but online at gloucestertimes.com/food, you will find additional videos of him making lobster sandwiches and hobo packs of haddock.
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Step 1 - Start by cutting diagonally right below the pectoral fin (right behind the fish head) until you reach the backbone.
Step 2 - From the top of the backbone take the knife and slowly slice down along the bones as far down as you can.
Step 3 - Turn the fish and continue slicing all the way to the tail section.
Step 4 - After repeating and removing both filets, hold the tail area of the filet by the skin and carefully cut the skin away from the flesh.
Step 5 - Carefully inspect the fish filet and feel for any bones, which should be removed.
Step 6 - Add the fish carcass and the skin pieces to two gallons of water, vegetable scraps and a tablespoon of Old Bay seasoning and boil for thirty minutes to make a fish stock. Strain. If you do not use the stock right away you can freeze it for later use.
Instructions courtesy of Chef Eric Lorden, Passports Restaurant, 2009.