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Fish Activity

The document provides step-by-step instructions for scaling, filleting, skinning, and deboning fish. It details 11 steps for filleting fish, 5 steps for skinning fish, and 4 steps for deboning fish.

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bcabag
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
153 views

Fish Activity

The document provides step-by-step instructions for scaling, filleting, skinning, and deboning fish. It details 11 steps for filleting fish, 5 steps for skinning fish, and 4 steps for deboning fish.

Uploaded by

bcabag
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Procedures in scaling, filleting, skinning, and deboning of fish.

Scaling Fish
1. Lay your fish flat on the board or hold it steady
in the water.

2. Hold the fish down firmly with your hand near


its head.

3. Begin to rake the scales from the tail towards


the head. They should start coming off in
clumps.

4. Be sure to remove the scales on both sides of


the fish, as well as scales near the fins, the collar
and the tail.
5. When you think you have gotten most of the
scales, rinse the fish off again with water. This
will wash away any loose scales and help you to
identify any remaining scales that need to be
removed.
Filleting Fish
1. First, cut behind the head while angling the
knife toward the front of the fish. There is a lot
of good flesh on the top side where the fillet
extends under the bony plate of the skull and
angling the knife will ensure you don't waste it.
Cut down to the bone and follow the line
through to just behind the fins.
2. Turn the fish and run the knife just clear of the
fins with a slight downward angle. When you
feel the knife is down to the bone reduce the
angle and follow the bone until you come up
against the backbone.
3. Peel the fillet back and run the knife over the
backbone severing the small lateral fish bones in
the process. Stop at this point.

4. Turn the fish over and repeat the procedure.


5. Repeat the second cut near the dorsal fin with
the knife angled slightly down.

6. Continue this along the length of the fish

7. Reverse the direction of the filleting knife and


follow the bones by "feeling them" with the
fillet knife until the fish backbone is reached

8. Peel the fillet back and cut around the backbone


and through the small lateral bones. Run the
fillet knife right through to the skin on the
underside of the fish.

9. Cut over the belly flap either through or over the


belly bones. It can be easily cut through here
with the razor-sharp filleting knife.

10. Cut any remaining attached sinew or skin.


Remove the first fillet.

11. Flip the fish back to the original side and cut the
bones around the gut cavity

12. Release the rest of the fillet from the backbone.

Skinning Fish
1. Stop when you have an inch or two (25 to
50mm) of fillet released. Change your grip
on the fillet to a secure

2. Grip on the tab of fish skin you created with the


first cut. Firmly hold the knife still and at a
fixed angle.

3. Wriggle the skin from side to side while pulling


backwards on the tab of fish skin.

4. Continue this motion through the fillet. You can


see that even though the skin in the left hand is
creased under the tension it has no effect where
the fillet knife is separating the fish skin from
the flesh.

5. The fillet and skin are parted and no fleshes


have been wasted nor have left any skin or
scales on the fillet. If you scroll up you will
note the knife has not moved over the last four
fish skinning pictures

Deboning Fish
1. Gentle strokes of a knife angled towards the gut
cavity will reveal the position and lay of the fine
bones. Follow this line, cutting completely
through, to release the top part of the fillet.

2. The line of fine bones stops around two thirds of


the way down the fillet. At this point put the
knife on the other side of the line of bones and
run the knife up the fillet until the point is well
under the bones around the gut cavity.
3. Separate the two and reinsert the knife at an
angle suitable to cut the flesh from the underside
of the gut bones

4. Keep the knife following close to the fish bones


to recover as much flesh as possible.

Rubrics for Evaluation:

Names:
Task Description:
Needs
Excellent Very Good Good
Criteria weight Improvement
4 3 2
1
Safety/ 20% Always observes Observes Occasionally Almost never
Sanitation safety and safety and follows safety follows safety
sanitation rules sanitation and sanitation and sanitation
rules with few rules rules
lapses
Proper 30% All of the 3-5 of the 6-8 of the 9 or more of
Steps/Procedur procedures are procedures are procedures the
es properly followed not properly are not procedures
and executed. followed and properly are not
executed. followed and properly
executed. followed and
executed.
Use of Tools 30% Efficiently Manages Attempts to Lacks
and Equipment manages tools / manage tools/equip-
tools/equipment equipment tools/ ment
Selects competently equipment management
appropriate Often selects properly techniques
tools/equipment appropriate Occasionally Rarely selects
for task tools/equip- selects appropriate
ment for task appropriate tools/equipm
tools/ ent for task
equipment
for task
Maintenance of 10% Methodically Carefully Intermittenly Seldom
Work Space makes use of a maintains an maintains maintains an
well-planned organized organized organized
work space work space work space work space
Time 10% Expertly develops Develops and Attempts to No apparent
Management and implements implements an develop and plan of action
an organized plan organized plan implement an
organized
plan

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