How to Butterfly Fish
If you plan to pan-fry, dry or grill a small-to-medium fish, you can use the butterfly method of preparing it for cooking. Easier than filleting, butterflying a fish will allow it to cook evenly and thoroughly throughout. You can leave the head on or remove it, if you prefer. Does this Spark an idea?
Instructions
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1
Ask the fishmonger or seafood department employee to clean the fish for you.
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2
Insert a sharp knife into the belly of the fish at the base of the tail, with the sharp part of the knife facing the head of the fish.
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3
Press down on the knife until you can feel the spine of the fish.
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4
Push the knife from the tail to the head, keeping the point of the knife right above the spine of the fish.
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5
Withdraw the knife, and place it once again at the tail of the fish, this time on the opposite side of the spine.
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6
Draw the knife from the tail to the head, keeping the point just above and to the side of the fish's spine.
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7
Open the fish like the pages of a book, and press each side open until the fish resembles a butterfly with open wings.
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Tips & Warnings
Avoid cutting the skin when you are butterflying your fish.
Always prepare and cut a fish on a solid surface. Do not attempt to butterfly a fish while holding it in your hand, as serious injury could occur.
