lautnusantara.com Filetting halibut does require precision to keep the meat intact and the fillet results to the maximum. Here is a step-by-step guide and tips to avoid it from being damaged:

Equipment Needed:

• Sharp, flexible fillet knife
• A clean, stable cutting board
• A clean cloth

Halibut Filleting Steps:
1. Fish Preparation:

• Make sure the halibut is fresh and clean.
• Place the fish on a cutting board with the dark side facing up.

2. Make the First Cut:

• Starting near the head of the fish, make a cut towards the tail, just behind the pectoral fin.
• This cut should be deep enough to reach the ribs, but not all the way through the spine.

3. Separating the Fillet from the Ribs:

• With a fillet knife, slowly separate the meat from the ribs.
• Move the knife in a sliding motion, following the shape of the ribs.
• Try to keep the knife as close to the ribs as possible to minimize meat loss.

4. Separating the Fillet from the Backbone:

• Once you reach the backbone, move the knife horizontally towards the tail, separating the fillet from the backbone.
• Be careful not to tear the meat.

5. Repeating the Process on the Other Side:

• Flip the fish over and repeat steps 2-4 to fillet the other side.

6. Removing the Skin (Optional):

• You can remove the skin from the fillet if desired.
• Place the fillet skin-side down.
• Grasp the tail end of the fillet and insert the knife between the flesh and skin.
• Using a sliding motion, separate the skin from the flesh.

Tips for Avoiding Broken Meat:

• Use a Sharp Knife: A sharp knife will cut through the meat cleanly and reduce the risk of tearing.
• Keep the Knife Close to the Bone: This will help you get a thicker fillet and reduce the risk of meat loss.
• Be Gentle: Don’t force the knife. Move it gently and slowly to avoid tearing the meat. Practice: Filleting fish takes practice. Don't be discouraged if your first results aren't perfect.

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