How To Fillet A Bream
Author: Nia Rouseberg
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Fish is a valuable food product. The preparation of any fish dish begins with cutting the fish. In some cases, we just need to clean the fish from the insides and cut out the gills. In other cases, we additionally remove the head and all fins from the fish. And in some cases, we even need to fillet the bream.
How to properly cut a bream
Fish is a valuable food product. The preparation of any fish dish begins with cutting the fish. In some cases, we just need to clean the fish from the insides and cut out the gills. In other cases, we additionally remove the head and all fins from the fish. And in some cases, we even need to fillet the bream.
Before cutting the fish, rinse it under running water and only then proceed to cutting. You will also need a sharp knife, without which cutting fish into fillets will be very difficult.
After cutting, you will be left with a head and a spine with a tail. Do not throw them away, but use them to make fish soup. If you don't plan to boil the fish soup immediately after cutting, then you can freeze these parts of the fish and use them whenever you want.
Recipes with bream
- Bream
- Knife
- Scissors
- A spoon
- Cutting board
How to cut a bream into a fillet step by step instructions with a photo
Step 1
For work, we need a bream, a knife, scissors, a spoon, a cutting board.
Step 2
Using scissors, make an incision behind the gills down to the abdomen.
Step 3
Continue the incision along the abdomen to the caudal fin. At the same time, make sure that the insides remain intact. Cut out the pelvic fins.
Step 4
Carefully scoop out the insides with a spoon. Be careful not to damage the gallbladder.
Step 5
Place the knife in the incision made with the scissors and pierce the back.
Step 6
With cutting movements, drive the knife parallel to the spine, while pressing the fish from above with the second hand. The blade of the knife should be as close as possible to the spine of the fish.
Step 7
One fillet cut out.
Step 8
Flip the fish over to the other side and cut out the second fillet in the same way.
Step 9
Remove the bones from the cut fillet. There will be very few of them, since most remain attached to the spine. Use the spine and head with tail (gills removed) to make fish soup (you can freeze them).
Step 10
Using a sharp knife, carefully separate the scales along with the skin. In this case, you can place the fillet with the skin down or up and separate the skin as you like. Lay, for example, the fillet skin side down on a cutting board. With your left hand, press the skin with the meat against the board, and with your right hand, using a knife, carefully separate the meat.
Step 11
The bream fillet is ready to go.