Anyone can cut up a ready filleted fish on the plate.
But it takes a little practice to cut a fresh fish into fillets – and most of all sharp knives from Victorinox.
Step 1
First cut the head from the body behind the gills with a carving knife.
Then cut the fish with a filleting knife from the front to the tip of the tail along the backbone, separating off the top half.
Step 2
Now also separate the ventral (stomach) bones from the fillet with this knife.
You can pull out the remaining bones from the fillet later with tweezers from a Victorinox pocket knife.
Step 3
Remove the fatty stomach flaps by cutting them carefully along the fillet.
Then also remove the base of the fin and the fat from the backbone.
Step 4
It is also best if you cut the fillet from the skin using the filleting knife.
To do so, work forwards from the tail towards the head.
Hold the skin tightly with your free hand to make this easier.
Finally, you can divide the fish fillets into portions using a salmon knife.
Pour séparer la tête de l’arête dorsale, l’idéal est d’utiliser un couteau à découper Victorinox avec une lame de 20 cm de long. Le couteau à fileter Victorinox est fin et possède une lame ultra-flexible qui épouse le contour des arêtes lorsque vous découpez. Le poisson frais ou fumé peut aussi être découpé en tranches ultra-fines à l’aide du couteau à saumon. Le tranchant alvéolé du couteau empêche le poisson de coller à la lame.
