Menu and Recipe Manu.. - The Early Childhood Commission

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Appendices
4. Cut under the flesh toward the tail.
5. Cut along the curved bones in the gut area.
6. Cut along the head just below the gills to remove the flesh of the fish.
7. Turn fish over and repeat steps 4-8.
8. Lightly run fingers over the fillet to feel for any bones.
9. Pull out any bones that may remain in the fish.
10. Remove the skin from the outer portion of the fish.
11. Use fillet in recipe as needed.
12. Save fish head and bone and use to make stock.
Yield: 2 medium to large fillets.
III. Filleting round fish
1. Follow initial steps 1 - 5.
2. make a cut from head to tail just to one side of the centre
3. Insert knife in the cut and knife almost parallel to the table.
4. Make long, smooth cuts horizontally against the back bone of the fish.
5. Gently lift the fish from the bone as you cut.
Menu and Recipe Manual for Early Childhood Institutions