--- Quote from: NowhereMan on June 24, 2022, 05:10:23 PM ---Speaking of fillets, how do you get such a clean cut next to the top and bottom fins? That's the part that always gives me the most trouble...
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Hhmmm….I guess I try and get knife as flat as possible and focus on not letting it ride up when getting that last bit closest to the edges cut?
Between the main fillets and the actual fins is the engawa frills...I try and cut those off along with the fillets, and then they usually pull off just by hand. I eat the frills as a snack usually while fileting, but can set aside for whatever purpose you want...they look a little weird but are very tasty.
On a related side note...often (especially on fatter fish) I find that the outside edges of the fillets are significantly thinner than the center portions...this can be a little problematic when cooking, and I like my fillets as even a thickness as possible....if I am making a ceviche (which I often do) and have plenty of fillet meat, I will trim this outer most strip off and add to the ceviche "scrap" pile of fillet tips etc.
Few pics attached from some other fish I got earlier this year...
Can see in Pic 1 that the top side fillets on the right have that much thinner, more translucent outside edge...
In Pic 2, on this fish I trimmed off that thinner part of the top fillets and added those strips to ceviche pile.
Pic 3 shows the fillets of both fish, ceviche scraps, and head and collars all bagged up and ready. :smt001