A fillet is a strip of flesh of a fish which has been sliced away from bones. To make fillets:
- Hang the freshly harvested fish on a hook upwards with the neck up.
- Bleed the fish by making a sharp small incision at the back of its neck. Let it bleed until no more blood comes out.
- Wash the fish and remove all the scales.
- Gut the fish to remove all the intestines and wash it to 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, pull off the skin towards the neck. Then slice the flesh off the fish and be careful not to include the bones in the fillet.
- Now you have a nice skinless fillet ready to pack.
How to make fish fingers
Fish fingers are breaded strips of fish.
- Make fillets as described above, then make elongated slices through the fillet to produce long strips.
- Dip each of the strips in a well beaten egg containing a pinch of salt and roll each of the strips in bread crumbs mixed with salt and royco.
- Deep fry in hot cooking oil for 10 minutes, with moderate heat. Once the fingers are brown, they are ready to eat.
Making fish balls
- Make fillets as described earlier and then cut 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 round balls and fry in hot oil for 20 minutes on moderate heat. Once brown, the balls are ready to be served.