Monday, June 17, 2024
Home Food How To Make Fish Fillet, Fingers, Balls

How To Make Fish Fillet, Fingers, Balls

by admin
0 comment

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.

You may also like

Leave a Comment

Download Vision Group Experience App

Follow Us

All Rights Reserved © Harvest Money 2023

error: Content is protected !!