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  1. #1
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    Best techniques for filleting fish

    So im interested in your feedback on this one.

    In this video i will show you how we are taught to fillet round and flat fish in england, however, not being a country that eat a lot of fish (in comparison to many other countries) does anyone do it differently or have a better technique?


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    I ask the waiter to do it.

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    Hansum Man! panama hat's Avatar
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    ^ Yup, or the place I buy fish

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    Thailand Expat TheRealKW's Avatar
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    Indeed.

    Last week the missus ordered some fish at the market section of the supermarket, asked for them to be cleaned and scaled but then forgot to pick them up. We didnt realise until after we got home.

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    I prefer to steam fish whole and serve with head. Cheek of fish is traditionally the best part, so I was told, and you lose it when filleting.

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    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by Troy View Post
    Cheek of fish is traditionally the best part,
    Indeed it is. I fight my daughter for it.

    Quote Originally Posted by Troy View Post
    so I was told, and you lose it when filleting.
    Unless you keep the head for fishhead soup.

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    Here ya go Baz, filleting pla nin Isaan style.

    A weekend fishing trip in Isaan

    And all the leftovers, including the cheeks, go into a tom yam soup.

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    Quote Originally Posted by Mendip View Post
    Here ya go Baz, filleting pla nin Isaan style.

    A weekend fishing trip in Isaan

    And all the leftovers, including the cheeks, go into a tom yam soup.
    Ahh perfect, thats exactly what i was hoping for. Its great to see how different cultures use different foods. In england we seem to be scared of anything that looks like an animal.

    We are more than happy to buy fillets of fish or prepared prawns but it seems the majority of us dont like things with heads!

    Sad times when we have become so far disconnected from what we eat

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    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by TheRealKW View Post
    I fight my daughter for it.
    You big tough guy . . . wit me it's my wife I battle for the cheeks with

    Quote Originally Posted by TheRealKW View Post
    Unless you keep the head for fishhead soup.
    Or a good fish head curry . . .

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    Quote Originally Posted by panama hat View Post
    You big tough guy . . . wit me it's my wife I battle for the cheeks with


    Or a good fish head curry . . .
    Got any good tried and tested recipes for fish head soup/curry?

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    My daughter likes the eyes.
    I generally don't fillet.
    Whole fish, gutted, scaled, cleaned and dried.
    3 or 4 lateral cuts from beck to belly, rub in some salt.
    a spoonful of butter and 2 of olive oil, place in hot pan, spoon oil butter over top as it fries, 3 minutes, turn over , repeat. 3 minutes remove to kitchen towel, leave a couple of minutes and eat. Crucnchy skin, tasty flesh. Daughter gets the eyeballs.
    That's that.
    If we stop testing right now wed have very few cases, if any. Donald J Trump.

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    Thailand Expat TheRealKW's Avatar
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    Quote Originally Posted by panama hat View Post
    You big tough guy
    I forgot to say, she always wins!

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    Quote Originally Posted by Chef Basics with Baz View Post
    In england we seem to be scared of anything that looks like an animal.
    There was an excellent Thai restaurant in Horsham, back in the 90's, that served a lovely grilled whole trout with fried pork and ginger in oyster sauce. Due to Customer complaints they had to remove the head and tail of the fish and then they had to use fillets and then I stopped going. I have the recipe somewhere, haven't cooked it for a while so thanks for the reminder.


    One of the things I like about Thai village life is that they manage to eat almost every part of an animal with very little waste.

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    Some of the first skills beaten into me was shucking oysters and and filleting fish. Things I hate doing, even today.

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    Quote Originally Posted by Troy View Post
    There was an excellent Thai restaurant in Horsham, back in the 90's, that served a lovely grilled whole trout with fried pork and ginger in oyster sauce. Due to Customer complaints they had to remove the head and tail of the fish and then they had to use fillets and then I stopped going. I have the recipe somewhere, haven't cooked it for a while so thanks for the reminder.


    One of the things I like about Thai village life is that they manage to eat almost every part of an animal with very little waste.
    Its criminal, i wont let something go to waste until i have enjoyed every last part of it. The wife is always moaning that im boiling up bones, picking at carcasses and deep frying skins.

    Prawn shells are a big one for me, i hate seeing them go into the bin. Learn to make a bisque and get another free meal out of them!

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    Quote Originally Posted by Chef Basics with Baz View Post
    Prawn shells are a big one for me, i hate seeing them go into the bin. Learn to make a bisque and get another free meal out of them!

    excellent idea, thanks.

    your next recipe thread?

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    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by Chef Basics with Baz View Post
    Got any good tried and tested recipes for fish head soup/curry?
    I'm afraid my cooking skills are very European-centric and my wife excels in Asian cooking.



    Quote Originally Posted by Chef Basics with Baz View Post
    Prawn shells are a big one for me, i hate seeing them go into the bin. Learn to make a bisque and get another free meal out of them!
    I agree with the Monkey-Boy - love to see a prawn bisque thread

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    Quote Originally Posted by panama hat View Post
    I'm afraid my cooking skills are very European-centric and my wife excels in Asian cooking.




    I agree with the Monkey-Boy - love to see a prawn bisque thread
    Added to my list of upcoming video tutorials. You wish is my command

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    Quote Originally Posted by panama hat View Post

    I agree with the Monkey-Boy -
    quoted for prosper... prospers..... prospear... the future.

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    Hansum Man! panama hat's Avatar
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    Quote Originally Posted by TheRealKW View Post
    quoted for prosper... prospers..... prospear... the future.
    A momentary slip-up on my part . . . mea culpa, me culpa maxima

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    Quote Originally Posted by Troy View Post
    Cheek of fish is traditionally the best part, so I was told, and you lose it when filleting.
    This is bollocks. My wife's family say the same, but they'll also travel 35 miles from Penang because they think the prawns are better in some restaurant in Kampung Bumfuck.

    It never is, and the cheek isn't the best part of the fish.

    Silly nonsense to be filed alongside the wonders of durian (there aren't any- it is shit) and spending 1 hour fighting with a crab for a tiny morsel of its flesh.

    Dont let them fool you with their fishwives' tales.

  22. #22
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    Quote Originally Posted by Chef Basics with Baz View Post
    Got any good tried and tested recipes for fish head soup/curry?
    I have if you give me a day or two...

  23. #23
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    Quote Originally Posted by hallelujah View Post
    This is bollocks. My wife's family say the same, but they'll also travel 35 miles from Penang because they think the prawns are better in some restaurant in Kampung Bumfuck.

    It never is, and the cheek isn't the best part of the fish.

    Silly nonsense to be filed alongside the wonders of durian (there aren't any- it is shit) and spending 1 hour fighting with a crab for a tiny morsel of its flesh.

    Dont let them fool you with their fishwives' tales.

    So much wrong in one post.

    fish cheeks are the best
    traveling for good food does make a difference
    crab, seriously the best seafood and worth it

  24. #24
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    Quote Originally Posted by hallelujah View Post
    I have if you give me a day or two...
    I will be waiting impatiently, i look forward to it.

    Im interested to know if you particularly dislike cheeks or if you just dont see the fascination as they are similar to the rest of the fish.

    As a chef i often find that meat (or fish) muscles that do a lot of work tend to taste better, something about exercising the muscle that develops flavour. For example, i love braised beef cheeks, intense flavour and when cooked correctly, tender and moist. I wonder if you disagree when it cones to fish (or meat for that matter).

  25. #25
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    The most adept filleter I knew did it with a hacksaw. He just substituted the hacksaw blade with stainless steel wire, and got the job done in seconds.

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