Recommendations for Serving

 

Filleting (Pın Bone In – PBI)

First the scales are removed and the fish is laid down on the chopping board on its right side.
It is cut from the left side fin then to the back side.
The dorsal fin is cut from right beside, and head part is cut towards the anus line parallel to the spine connection bones.

When we reach the anus line, the spine is removed vertical to the abdomen area by inserting the knife under the spine.
Towards the tail, the cutting is performed parallel to the spine.
The fillet part is held and opened from the dorsal region and its connection on the abdomen area is cut flatly towards the tail. So the left fillet piece is removed.

It is turned on the other side.
It is cut below the right side fin towards the dorsal part.
It is cut from the tail side parallel to the dorsal fin and the connecting spine bones up to the head part.
When we reach the anus line, the spine is removed vertical to the abdomen area by inserting the knife under the spine.
Towards the tail, the cutting is performed parallel to the spine.
The fillet piece is held and opened from the dorsal region and the connection on the abdominal region is cut flatly towards the tail. So the right fillet piece is removed.

 

PBI

 

 

Removing the Middle Bones (Pin Bone Out – PBO)

Fillet is removed by keeping the skin region on the bottom and the tail part to the opposite side.

Without moving the knife back and forth, it is cut on the anus level from 0,5cm left to the middle line and then also cut from 0,5cm right. The piece is removed without cutting the skin.

 

PBO

 

 

Skin Removal (Skinless)

Filleting is done without descaling.
Skin and mean are separated in small forms from the tail part of the fillet piece.
Then, the skin is removed while the knife is held parallel to the skin by cutting horizontally.

 

Deri Alma

 

 

 

Butterfly Boneless Cutting (Butterfly PBO)

First the scales are removed.
The fish is held vertically with dorsal part up. Starting between the beginning of dorsal fin and the end of head part, it is cut and separated vertically with the side fins are included in the head part.

The fish is laid on the left side and the stomach part is cut towards the tail fin from the top part of anal fin
Then, it is laid in the right side and cut towards the tail from the other side of anal fin after the anus.

By doing this, the bones that located towards the abdominal region which are connected to the spine, are left in the middle.

The fish is held from its side fillets and bones are exposed by making parallel cuts towards the dorsal bones of the spine.

When the back side is reached, the connection with skin and dorsal fin aren’t cut.

The fat, organs and bones in the abdominal part are cut horizontally and discarded.

The spine and vertebrae are cut with scissors near the dorsal region. Also the dorsal fins are cut with scissors.

 

Kelebek Kilicsiz Kesim