Kitchen first

[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.

Comments

[feanelwa]

Tilapia is a complete bitch to fillet - every time you start to get somewhere you hit a spike.

[karohemd]

I noticed. :o(
I didn't bother with the spikes, just took the fillets off the bone.

[emperor]

I filleted two lemon sole a few years back, and swore to always get my fishmonger to do so in future!

[karohemd]

*nods*
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.

[cabd]

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.

[cabd]

Might I suggest, a good one to practice on is mackerel. Dead easy that one. And exquisitely tasty if its fresh.