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With regards to Japanese knives we do not only offer a large assortment of first class kitchen knives but also proven advice on how to use and maintain them. Today we will show you how to fillet fish.
But you are missing the knowledge of how to fillet fish? With our step by step instructions you will be able to prepare the meal within a short time.
A lot of raw fish is prepared in the Japanese cuisine, therefore we make use of the traditional knowledge and will choose a Sashimi – the Japanese fish knife.
We would like to recommend the following knives from our assortment:
Razor-sharp blades preserve the natural structure of food. This does not only have a positive effect on the visual appearance but also on the taste experience.
The harder the blade the sharper the knife. High quality kitchen knives have more than 55 RC.
The handle of a high quality kitchen knife ergonomically fits the hand and is antiskid.
Once you have found your knife, you will find no trouble in filleting fish.
First cut off the fish head. Cut with a single slice on both sides next to the gill. Then you can easily remove the head.
Next cut in the knife at the head end and the side of the belly and tear the knife alongside the middle fishbone in one cut. Having gut the inwards rinse the abdominal with water.
Peel off the filet along the middle fishbone either from head to fishtail or vice versa.
Remove any remaining bones and parts of the skin. Bones are easily to be removed using wide tweezers or fish bone pliers.
Lay the fillet skin side down. Skin the fillet cutting flat and parallel to the board.
Now the filet is ready to be cooked.