Thursday, December 1, 2022
Home Food How To Make Fish Fillet, Fingers, Balls

How To Make Fish Fillet, Fingers, Balls

by Harvest Money Editor
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A fillet is a strip of flesh of a fish which has been sliced from bones.

To make fillets;

  • Hang the fresh fish on a hook with the neck up.
  • Bleed the fish dry by making a sharp small incision at the back of its neck.
  • Wash the fish thoroughly with clean running water and then descale it.
  • Gut the fish to remove all the intestines and other internal organs. Then wash the fish in running water and remove all the blood.
  • Place the fish on a clean chopping board. Using a sharp knife, make four slits below the neck just above the tail and on either sides of the abdomen.
  • While holding the fish skin by the slit above the tail, peel off the skin towards the neck. Then using a sharp knife, slice the flesh off the fish and be careful not to include the bones in the fillet.
  • Now you have a skinless fillet ready for packing.

Fish fingers are breaded strips of fish

  • Make fillets and then chop them lengthwise to produce long strips.
  • Beat an egg thoroughly; add a pinch of salt, bread crumbs and a powdered spice. Dip each of the strips in this mixture.
  • Deep fry in hot cooking oil for 10 minutes, with moderate heat until they are brown and serve. This is ground fish mixed with spices rolled into small balls.
  • Make fillets and chop them into small cubes.
  • Mince the fish cubes in a manual or electric mincer and add spices, eggs, bread crumbs, salt and wheat to the minced fish and mix thoroughly.
  • Roll the mixture into small balls and fry in hot oil for 20 minutes on moderate heat. Once brown, the balls are ready to be served.

Smoked, spiced fish

  • Bleed the fish by letting the blood to drain out of the fish.
  • Gut the fish and remove the abdominal organs then cut the fish in a single longitudinal slit along the anal opening (for catfish)
  • Wash the fish thoroughly in clean running water then soak the fish in water containing salt, garlic and parsley for 30 minutes.
  • Drain the fish on a rack for 15 minutes and then place it on a greased rack and cover the fish with a metallic plate on the smoking kiln.
  • Smoke the fish on the smoking kiln with firewood using moderate heat for 12 hours. When it turns golden brown, it is ready to be served.

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