karohemd: (Chef)
[personal profile] karohemd
I just filleted my first fish (a red tilapia). It's not restaurant standard but I didn't butcher it completely. I guess this is where my (one and only) chef's knife I use for everthing hits its limits, I'd have needed one with a flexible blade. The bones and offcuts are going into a pot for stock, so there will be a seafood risotto on Sunday.

Date: 21/9/07 05:41 pm (UTC)
From: [identity profile] feanelwa.livejournal.com
Tilapia is a complete bitch to fillet - every time you start to get somewhere you hit a spike.

Date: 22/9/07 12:54 pm (UTC)
From: [identity profile] karohemd.livejournal.com
I noticed. :o(
I didn't bother with the spikes, just took the fillets off the bone.

Date: 22/9/07 06:48 am (UTC)
emperor: (Default)
From: [personal profile] emperor
I filleted two lemon sole a few years back, and swore to always get my fishmonger to do so in future!

Date: 22/9/07 12:32 pm (UTC)
From: [identity profile] karohemd.livejournal.com
I didn't do it properly, either, I just took off the fillets and didn't pick out the bones before cooking. That's just silly.

Date: 22/9/07 06:59 pm (UTC)
From: [identity profile] cabd.livejournal.com
I made the mistake of buying sole in Tescos once. Asked the 'fishmonger' there to fillet it, I had to stop him, it was just too painful to watch.

Date: 22/9/07 07:00 pm (UTC)
From: [identity profile] cabd.livejournal.com
Might I suggest, a good one to practice on is mackerel. Dead easy that one. And exquisitely tasty if its fresh.

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