The things I don't mind doing
Filleting Salmon.
You have to scrap its scale first.
I like to start from the head. At this point your knife must be really really sharp. Slicing it at one go.
Not only human uses tweezer. This method is for removing the bones.
After filleting...
Nicely cut into portions and ready for service. This job is fun in the butcher room. Enjoy.....
2 comments:
Nice.
So what happens to the leftover fish?
make it as a stock, deep fry for snack, and use the head with curry. Lovely fish curry head!
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