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She's correct you get 2 from each side of the spine on the bottom of a flat fish, and 2 from each side of the spine on the top - total 4. On a round fish like salmon, the spine is on the top of its body, so you fillet the right and left sides and get 2 fillets. Loved the tips on freshness.
At 5:20, she says you get 4 fillets from a flat fish and 2 from a round fish. I think that was a mistake and should be the other way around.?
I think I will get the fish already boned and cut. Makes it easier and I don't think I could stand doing all that cutting.
We don't have fish shaped like that one in northern Minnesota! It is a little difficult to understand a flat shaped fish instead of a "regular" one.
I remember my Mom doing this with fish growing up...mostly with the fresh fish my Dad had just caught in nearby Lakes. But I think I will leave this for the butcher. I just do not think I could separate the meat so easily from the bone and skin.
You made that look easy
Holy Moly, that was quite unpleasant. But you made it look do-able. I will probably try to see the video several more times before tackling it myself. Thank you cheff Meg--as always your videos are fantastic!
looks easy, thanks
It looked pretty easy but, I don't think I'm quite ready to tackle it just yet. The mouthwash tip to get rid of fishy fingers is a nice tip to try with some other food prep.
No Spark points for this video??????
I found your lecture on fish very healthy for me to loose a l ot of weight.
I couldn't hear at first. I figured out there is a knob on my speaker. I don't remember turning it down.
the video had no audio and when i tried turning on my closed captioning on my computer it was hysterical!!! good thing i could pretty much figure out what to do just by observing the video
Wow, you made that look easy and doable, thanks!