I fought a fish and won….well kinda won. Let’s be clear, this is NOT a “how to fillet a fish” kind of post. I didn’t use the right knife and I sure didn’t know what I was doing, although I do love my Wusthof Gourmet Knife and use it for everything under the sun. Is there a class to learn how to fillet? Sign me up. Until then I will buy my fish already prepared for cooking, thank you very much.
Actually, I bought a WHOLE fish at Whole Foods but asked them to keep the head. He offered to de-scale it, gut it and take off the tail but leave the bones so I don’t lose so much meat. You know, since I paid for the whole thing. Sea bass if you want to know the type of fish.
I envisioned a fish body sliced down the middle because I apparently didn’t pay enough attention in “fish anatomy class” where you learn that all the guts are near the bottom front of the fish and therefore there is no reason to slice down the middle of the fish to remove them.
I’m also really not sure what part of “I’ll take off the tail” was missed in taking it off because I had to butcher that thing right off. I expected it to start flapping any moment. I spared you the sight. Also known as ‘I forgot to take a picture before I disposed of it’.
I’m not a butcher. I never took a class. Never was interested. Still am not interested, but yes, yes I did fillet that fish in
half 1/3 and 2/3 portions, kind of.
Then I tried my hand at poaching the fish – in apple cider. I’ll share that recipe another day.
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