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Deboning Fish ETC

Deboning fish involves making gentle strokes with a knife angled towards the gut cavity to reveal the fine bones. Follow the line of bones, cutting completely through to release the top fillet. The fine bones stop around two thirds down the fillet. Put the knife on the other side of the bones and run it up, cutting under the gut cavity bones. Separate the two parts and reinsert the knife at an angle to cut the flesh from the underside bones, following close to remove as much flesh as possible.

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Paulina Argente
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1K views

Deboning Fish ETC

Deboning fish involves making gentle strokes with a knife angled towards the gut cavity to reveal the fine bones. Follow the line of bones, cutting completely through to release the top fillet. The fine bones stop around two thirds down the fillet. Put the knife on the other side of the bones and run it up, cutting under the gut cavity bones. Separate the two parts and reinsert the knife at an angle to cut the flesh from the underside bones, following close to remove as much flesh as possible.

Uploaded by

Paulina Argente
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Deboning Fish

• 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.
• 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.
• Separate the two and reinsert
the knife at an angle suitable
to cut the flesh from the
underside of the gut bones
• Keep the knife following close
to the fish bones to recover as
much flesh as possible
A. Opening Oyster
• Hold oyster cup side down and hinge
pointed towards you.
• 1. Insert oyster knife at hinge slowly
but firmly and push the knife
between the shells. Use a slight side
to side rocking movement with your
knife as you push in.
2. Work tip of knife into the oyster
(about 1/2 inch).
3. Twist knife handle to pop oyster
open.
4. Push knife into oyster and slice
muscle from top shell.
5. Open top shell.
6. Cut muscle from bottom cup. Turn
the meat over for most professional
appearance.
B. Opening Clams
• Scrub clams under cool running water using a
stiff kitchen brush.
Over a bowl, hold the clam firmly in
your hand and insert the clam knife
between the top shell and bottom shell.
A towel can be used to protect your
hand. Work the knife around to cut
through the hinge muscle. The bowl will
catch the liquor from the clam.
• Open the shell. Slide the knife
between the clam and the shell.
Detach the clam.
The clam is now ready to
be cooked or eaten raw.
Cleaning a Squid

Pull off the head Remove the ink sac.


Remove beak from tentacles

Cut Tentacles.
Pull out the tail tube and cartilage

Pull off the skin


Cut into rings
Splitting a Lobster

1. Place the
lobster on its back
on a tea towel to
prevent slipping.
2.Using a heavy sharp knife, cut
right through the underside of
the body and tail, down the
center.
4. Turn the lobster
around and continue
the cut through the
center of the head.
Place the lobster on its
back on a tea towel to
prevent slipping.
• 4. Using a heavy sharp knife, cut right
through the underside of the body
and tail, down the center.
• A lobster split is not only an
attractive style for presentation, but
also enables easy access to the
delicious meat inside. Turn the
lobster around and continue the cut
through the center of the head.
• The following will be the different activities that you need
to undertake:
• By group you will do collaborative learning and study the
step by step procedures on how to perform scaling,
filleting, skinning, deboning, opening oyster, opening clams,
cleaning a squid, and splitting lobster. Be ready for a
demonstration.
• You can watch a video in You Tube or visit markets to see
actual demonstration for deeper learning.
• Bring the materials needed for the purpose of
demonstration of the lesson.
• You will demonstrate the different ways of preparing fish
and seafood prior to the cooking activities.

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