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Comments

• MissJinx@lemmy.world ⁨1⁩ ⁨week⁩ ago

  I think it’s very cruel to do this. That’s why I buy my fish already filleted

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  • amzd@lemmy.world ⁨1⁩ ⁨week⁩ ago

    You’re so close

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• remotelove@lemmy.ca ⁨1⁩ ⁨week⁩ ago

  Image

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• Bonus@lemm.ee ⁨1⁩ ⁨week⁩ ago

  NSFV

  (Not Safe For Vegans)

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• Brkdncr@lemmy.world ⁨1⁩ ⁨week⁩ ago

  Fillet

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  • Trex202@lemmy.world ⁨1⁩ ⁨week⁩ ago

    Fixed, thank you

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• Urist@lemmy.ml ⁨1⁩ ⁨week⁩ ago

  This is is terrible advice. You need different methods to fillet different fish. This I would only do on small fish with soft bones like mackerel or bridge.

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  • Seleni@lemmy.world ⁨1⁩ ⁨week⁩ ago

    Curious, since I’ve never filleted a fish before; what would you do for bigger fish like salmon?

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    • Urist@lemmy.ml ⁨1⁩ ⁨week⁩ ago

      1. Bleed the fish by cutting along the neck and splitting the heart in two.
      2. Gut the fish.
      3. Use a flexible and thin knife to cut along the rib bones in the belly starting from the neck.
      4. Follow the bones with the knife down toward the tail.
      5. Cut toward the back by following the bones with the knife.
      6. Cut the bone that lies in the side fin up toward the neck.
      7. Cut the bones from the dorsal fins.
      8. Use a pair of fish bone tweezers to pull out the bones running through the middle of the fillet.

      3-6 are the parts that require skill. 8 is only needed in some fish. Others have bones on the side that just go 1/3 of the way down and you can just cut that part out in a V formation.

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• athairmor@lemmy.world ⁨1⁩ ⁨week⁩ ago

  Do you gut it, first? Or, do they stay put while you remove the meat?

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  • Valorie12@lemmy.world ⁨1⁩ ⁨week⁩ ago

    It depends. If you want the fish to last longer while dead, you should gut and bleed the fish right away. Otherwise if they’re really fresh, you can just fillet around them.

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• jagged_circle@feddit.nl ⁨1⁩ ⁨week⁩ ago

  Can you post how to filet a dog next?

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  • Trex202@lemmy.world ⁨1⁩ ⁨week⁩ ago

    No, but there’s a thousand ways to fillet a cat

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  • hihi24522@lemm.ee ⁨1⁩ ⁨week⁩ ago

    Out of curiosity what was the intent of this comment?

    1. To joke about it being irrelevant for most people to know how to fillet a fish
    2. To make a troll joke about filleting something ludicrous (like saying “can you post how to fillet a unicorn next?”)
    3. To make a sadistic joke about killing something that people empathize with more than a fish
    4. To make a vegan statement about how killing a fish and killing a dog should be seen as equally distasteful (no pun intended) as the murder of a sentient thing
    5. To ask a question because you legitimately would like to know how to fillet a dog

    No judgement, I’m just fascinated by the fact there are so many different reasons someone might post a comment like this.

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    • jagged_circle@feddit.nl ⁨1⁩ ⁨week⁩ ago

      To point out how gruesome it is to tell someone how to property cut up someone’s murdered body in a “you should know” channel.

      This isn’t a channel for serial killers.

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• TropicalDingdong@lemmy.world ⁨1⁩ ⁨week⁩ ago

  gefilldafish

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• zymagoras777@lemm.ee ⁨1⁩ ⁨week⁩ ago

  Let’s just pretend that there’s only one type of fish 💀

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• slippyferret@lemmy.blahaj.zone ⁨1⁩ ⁨week⁩ ago

  Maybe this only works on certain fish, but if you stop the first long cut just short of the tail you can flip the fillet over and it stays connected to the body, making it easier to hold while you cut the fillet away from the skin.

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• overload@sopuli.xyz ⁨1⁩ ⁨week⁩ ago

  There will still be a small row of bones to remove in the centre of the fillet on the head side.

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• vaccinationviablowdart@lemmy.ca ⁨1⁩ ⁨week⁩ ago

  Too compressed

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  • 0ops@lemm.ee ⁨1⁩ ⁨week⁩ ago

    I think I squeezed the fish too hard, what do I do?

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  • troyunrau@lemmy.ca ⁨1⁩ ⁨week⁩ ago

    Didn’t notice until you said anything. Getting too used to jpeg

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• shikitohno@lemm.ee ⁨1⁩ ⁨week⁩ ago

  For most people, unless you’re filleting a flat fish (flounder, sole, etc), you’re probably better off using a boning knife than a fillet knife. The flexibility of a fillet knife can be helpful, but it’s also more difficult to control properly. I’d also recommend going in from the back on step 2. With a little bit of practice, it’s quite easy to learn to feel your way around the ribcage, rather than slicing through it and having to remove those bones later on.

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