De-boning a fish

Posted: Fri Mar 02, 2007 3:13 pm

After you've gutted your fish is there any way of getting the bones out before cooking? I'm sure I've seen it done on a cookery programme.

Posted: Fri Mar 02, 2007 4:24 pm

What type of fish - it varies from fish to fish

Rich

Posted: Fri Mar 02, 2007 4:30 pm

I didn't realise. Just the usual, mackerel, codling, dogfish, bass. Maybe there's a web page anybody knows that would be good rather than writing it all out

Guest

Try this link mate- it's also got a very good video.

Cheers

http://www.nesa.co.uk/Articles/how_to_fillet_fish.html

PS- If you go to the bottom of the page there's also a further link showing how to fillet a flattie.

Posted: Fri Mar 02, 2007 5:15 pm

Just the thing - cheers!

Guest

pretty much if you want decent thick fillets- with the smaller fish I find it easier to cook them whole with the bones in- gutted of course- they generally have more taste if you cook them with the bones in and I prefer to cook Sole or Dabs whole anyway.

Posted: Fri Mar 02, 2007 7:35 pm

Having seen the video, I am amazed that more was not made of the safety aspect when using sharp pointed knives.

Always cut away from the body, unlike what was shown in the video at times.
Also if you are cutting on a table or surface that is lower than your waistline, be aware that main arteries run through the tops of your legs and groin.
It only takes one slip of the knife to inflict what could be a fatal injury.
The pressure through these arteries is such that it is doubtfull if you could stem the flow of blood if you was on your own.
Shock would soon set in, followed ny unconsiosness and then death.

I don't want to use scare tactics, I'm just trying to make you aware of the dangers.
Many butchers wear special metal lined aprons when preparing meat, for the same reasons as above.
Just follow the golden rule and stay safe.......

CUT AWAY FROM THE BODY......... :wink:

Guest

And as Big Cook and Little Cook say always make sure you have your grown up helper to assist you.

Sorry Limey- But that's just Namby Pambyism gone mad. And you'll note when he does cut towards himself along the backbone he also has his finger on top of the blade which would make it difficult for it to slip and the blade to turn at such an angle to cut his belly.

Whereas- when a butcher is boning he wouldnt have his fingers on the top of the blade as the meat is far tougher than the flesh on a fish

Posted: Fri Mar 02, 2007 9:46 pm

It's a shame Stuart, that you treat knife safety measurements so lightly.
Youngsters read this forum, and they may not be as wise or as aware of the dangers as some of us are.

What you fail to take into consideration, is that the guy in the video is obviously a professional with perhaps many years training and experience in the use of knives.
Most of us anglers still have our learner plates up when it comes to boning or gutting fish ( as the other forums on the subject bare witness too )

Perhaps you could take a visit to your local A&E and get some statistics on knife injuries... ( accidental )
I think you will be surprised at the answer.
If what I wrote saves just one person from being injured, then It would not be so Namby Pambyism, would it?

This was taken from a knife safety article.......

Knife Safety
Dull knives are the most common cause of accidental cuts. When a dull knife meets resistance, your hand tends to be carried forward onto the blade, or the knife can accidentally jerk in an uncontrollable manner due to excessive force exerted from a tensed-up hand and arm.

Don't cut toward any body parts-yours or anyone else's. Keep the path of the knife clear.

Properly maintain your knife. Keep it sharp to avoid using excessive force when cutting.

Remember the purpose the knife was designed for and don't press it to perform beyond its limits.

Most knife accidents occur in the kitchen. Keep a first aid kit nearby in case of emergency.

Guest

Its also a shame that you took your responsibility so lightly when you were posting videos with links to sites posting radical Islamic videos showing the limbs of British soldiers being kicked around the roadside- As I recall when I pointed this out to you at the time you merely said set your Internet Browsers accordingly.

Guest

Limey1 wrote:

It's a shame Stuart, that you treat knife safety measurements so lightly.
Youngsters read this forum, and they may not be as wise or as aware of the dangers as some of us are.

What you fail to take into consideration, is that the guy in the video is obviously a professional with perhaps many years training and experience in the use of knives.
Most of us anglers still have our learner plates up when it comes to boning or gutting fish ( as the other forums on the subject bare witness too )

Perhaps you could take a visit to your local A&E and get some statistics on knife injuries... ( accidental )
I think you will be surprised at the answer.
If what I wrote saves just one person from being injured, then It would not be so Namby Pambyism, would it?

This was taken from a knife safety article.......

Knife Safety
Dull knives are the most common cause of accidental cuts. When a dull knife meets resistance, your hand tends to be carried forward onto the blade, or the knife can accidentally jerk in an uncontrollable manner due to excessive force exerted from a tensed-up hand and arm.

Don't cut toward any body parts-yours or anyone else's. Keep the path of the knife clear.

Properly maintain your knife. Keep it sharp to avoid using excessive force when cutting.

Remember the purpose the knife was designed for and don't press it to perform beyond its limits.

Most knife accidents occur in the kitchen. Keep a first aid kit nearby in case of emergency.

Bit hypocritical isn't it Limey ? Saying not to look at a video on filleting fish and then describing what you should be doing afterwards in text ?

Guest

I'm no doubt gonna get slagged down here, but it's never stopped me yet......not sure what the references to other postings are about as I didn't see them...and quite frankly I'm not interested.

What I will say is that Limey has a point re knives. Over the years I've seen a number of people I consider to be experts at handling certain tools come to grief at the end of them.....one in particular was fatal. And I've seen a good few butchers and fishmongers with fingers missing!

Safety doesn't need to become political.....the simple rule with a knife is to cut away from you and the less experienced you are at using one, the more you should heed that rule. It doesn't hurt to temper any kind of instruction with some additional safety advice....it does hurt if stick a knife in yourself.

As an aside....I would imagine that by now FatherJack wishes he'd never asked the question :cry:

Posted: Sat Mar 03, 2007 5:39 am

I think at the end of the day the whole point I was making was ...
be careful when using sharp knives.....Nothing more, nothing less.
and I never said don't look at the video, but merely pointed out a safety aspect.
So please gentlemen, do not put words into my mouth.
I believe the site that I put a link too was a cruelty to dogs one stuart.
Whatever else was posted on that site I never even bothered to look at.
This was discussed in full by many people at the time.
Some were for it, some were against it. But then that's democracy.
As far as I am concerned the subject has run it's course

As my old 'pappy' used to say.. "Son, you can please most of the people, most of the time. But you can't please all of the people, all of the time".
I guess he was right about that.. happy

:wink:

Posted: Sat Mar 03, 2007 11:36 am

I'm scared.

Posted: Sat Mar 03, 2007 3:30 pm

FatherJack wrote:

I'm scared.

Nuthin to be scared off mate....

The video does show how to debone and fillet fish, just be carefull it's not you who gets filleted. :wink: