Instead of hacking up our fine feathered friends, we’ve moved on to creatures of the sea this week.
I don’t make a lot of fish at my house. And if I do make it, it is likely to come in nice little fillets. The reason for this?
It’s right here Ray… It’s looking at me.
Yeah, see, that’s the part of this that totally unnerves me. The fish have EYES. They…know things. Ugh… I mean, even in restaurants when the fish head will be served, I ask for it to be nicely lopped off beforehand. My food should not be able to look back at me.
Fillet of Sole, Baby, it’s my favorite dish*
So that aside, we had to tackle another one of my many “issues”. Some people like cute furry bunnies. I am partial to animals that live in the ocean. Jellyfish, rays and sharks are my favorite animals. Followed closely by flounder and sole – partly cause of the aforementioned song and partly because I love how they burrow in the sand. So I have a bit of an issue cutting them up. Plus, as I said earlier, these animals come to the school pretty much intact – all “innards” are, well, in there. I had to put on my brave face.
Generally when we are talking about fish you cook, there are two types.
Round fish – are generally more, um, round. They have eyes on both sides of their head. And when you fillet them, you get 2 fillets. Examples – most fish – tuna, salmon, grouper, etc etc.
Flat fish – these are really cool. They start out their life as round fish – meaning they have an eye on either side of their head. Then when they are maybe like a month old or so, one eye migrates to the other side of the head so both eyes are then on one side. The fish, which used to be round and swam upright, starts to flatten out and swim on it’s side. Usually the fish is light colored on the bottom and dark on the top for camouflage purposes. Anyway. How cool is that? Oh – by the way – you get 4 fillets out of flat fish. Examples of flat fish – flounder, sole, halibut, turbo.
So maybe you fish and want to see how to fillet your own fish? Or maybe you’ve gone down to that really cool fishmonger that all the high end restaurants buy from and you don’t want to seem like a wuss buying the pre-filleted fish? Ok, here’s some video for you.
Things to keep in mind:
A flexible boning knife is generally better for filleting fish.
Fish fins are very sharp – so use caution!
Also – some fish skin – especially that of flat fish – can be very tough. Again, use caution so you don’t cut yourself!
*Courtesy of The Dead Milkmen. One of my favorite bands in my youth. “Filet of sole baby. Is my favorite dish. Filet of sole baby. When the dish is fish ‘Cause, oh, I lose control. When you serve filet of sole.” Yeah, I have issues. I know.