FILLET FISH IN DINING SERVICE
for this part we would like to share a something though in our subtopic. it's about how you want to fillet a fish in front of guest. actually is not a difficult but it a bit tough. for your information, In fine dining restaurants, whole fish may be filleted at the table in front of the guest. It is important to note that as the texture of fish is very delicate when cooked, extra care needs to be taken when silver serving fish so that you do not break the fish. When silver serving whole fish, two fish knives are used to lift and plate the fish instead of the fork and spoon. do you guys have an experience when eating in fine dining restaurant the waiter was fillet the fish for you?
Serving utensils and accessories:
Fish serving platter > choose a platter that fits the form of the fish, oval or oblong platters are best suited for longer fish.
Fish knife and fork> for filleting and arranging easy-to-portion fish dishes.
spoon and fork> to easily handle the fish.
spoon and fork> to easily handle the fish.
we would like to show the step how want to fillet the fish in correctly:
step filleting fish:
step 1:-
1. Remove the head. Position the knife behind the gills and cut downward at a slightly diagonal angle (in the direction of the head) through the bone. Flip the fish over and make another diagonal cut. Remove and discard of the head.
step 2:-
2. Remove the tail. Place the knife down where the tail meets the body, and cut straight down through the skin and bone of the fish. Remove and discard of the tail.
step 3:-
3. Removing the dorsal fins. Remove the dorsal, pelvic, and anal fins by pushing them away with the fish knife, and plece them on the refuse plate.
step 4:-
4. Removing the anal fins.
step 5:-
5. Remove the skin along the back from the head to the fish tail
step 6:-
6. Insert the knife behind the gill cover. Lift it slightly away from the fish's body and insert the knife, cutting downward until the knife hits the backbone. Turn the knife so that it is aligned with the ribcage, and push it down so that the tip extends about midway down the fish's body. Now run the knife along the ribcage, separating the meat of the fish from the ribs.
step 7:-
7 Pull back the fillet. Pull it away from the ribcage, and use the knife to loosen it where it is still attached. Lift the fillet away from the body and set it on the plate.
step 8:-
8. using the service gear method to lift up the fillet fish into the guest plate
step 9:-
9. Turn the fish over and insert the knife behind the gill cover. Using the same method, slice into the fish until the knife hits the backbone. Turn the knife so that it is aligned with the ribcage, push it down until the tip extends about midway down the fish's body, and run the knife along the ribcage to separate the meat from the ribs.
step 2:-
2. Remove the tail. Place the knife down where the tail meets the body, and cut straight down through the skin and bone of the fish. Remove and discard of the tail.
step 3:-
3. Removing the dorsal fins. Remove the dorsal, pelvic, and anal fins by pushing them away with the fish knife, and plece them on the refuse plate.
step 4:-
4. Removing the anal fins.
step 5:-
5. Remove the skin along the back from the head to the fish tail
step 6:-
6. Insert the knife behind the gill cover. Lift it slightly away from the fish's body and insert the knife, cutting downward until the knife hits the backbone. Turn the knife so that it is aligned with the ribcage, and push it down so that the tip extends about midway down the fish's body. Now run the knife along the ribcage, separating the meat of the fish from the ribs.
step 7:-
7 Pull back the fillet. Pull it away from the ribcage, and use the knife to loosen it where it is still attached. Lift the fillet away from the body and set it on the plate.
step 8:-
8. using the service gear method to lift up the fillet fish into the guest plate
step 9:-
9. Turn the fish over and insert the knife behind the gill cover. Using the same method, slice into the fish until the knife hits the backbone. Turn the knife so that it is aligned with the ribcage, push it down until the tip extends about midway down the fish's body, and run the knife along the ribcage to separate the meat from the ribs.
so, that all for filleting fish. the best way of fillet fish when the flush wasn't broke and get the beautiful result.
buena suerte!! (good luck)
hasta pronto!! (see you soon)
Are you a fisherman or someone who loves fishing a lot? If yes, then you must have a fillet knife with you. Here are the two most widely used methods for sharpening a fillet knife which will prove to be very useful.
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Thanks for sharing this blog. Are you a Boating and Fishing Lovers? Here is Fillet Knives for Fishing.
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