How to Debone Fish Without Ruining the Whole Fish

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Deboning fish without ruining the whole fish will require you to first take a knife behind the head. Debone fish without ruining the whole fish with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Chef Skills & Prep Tips
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Video Transcript

Hello, guys. I'm Chad Brown, from Davio's Manhattan, and today I'm going to show you how to debone a fish without ruining the whole fish. And here, we have a beautiful, absolutely gorgeous, Scottish salmon and I'm going to show you how to take this from whole, remove all the bones, without destroying it. Very, very simple. The first thing we're going to do is we're going to have the fish swimming to the right because it's a salmon, it's actually one less knife cut than a bass. The knife is going to go from behind he head, behind the gill plate. We're going to make sure we angle our knife slightly toward us so that we're not missing any of the meat from the dorsal side of the fish and we're going to lift off the belly with our finger to make sure we don't accidentally nick it on our way through. After we've separated that fillet, we'll flip it over, we'll do the exact same thing with the other side. And then, we're going to go through and take out the pin bones. Now, this sounds a little daunting, it's really very simple. You're going to make sure your grasp them with some tweezers that are strong. In a clean, gentle, but with authority, you're going to pull the bones from the fish toward the head. And, we're just going to remove the ribs, draw the knife underneath them and, with the same scooping motion that we did when we took off the fillet, you're going to remove the ribs from the meat. And that is a completely boneless side of salmon.

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