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How To Filet A Pacific Saury (sanma) Recipe

How to Filet a Pacific Saury (Sanma) Recipe
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Prepare the ingredients before making How to Filet a Pacific Saury (Sanma) in your home. Then, follow these steps below to serve How to Filet a Pacific Saury (Sanma) for your family or friends.

Ingredients: How to Filet a Pacific Saury (Sanma)

  • 1 Fresh Pacific saury (sanma)

How to Make How to Filet a Pacific Saury (Sanma)

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make How to Filet a Pacific Saury (Sanma) in your home by yourself.

    Step 1
  • Wet your cutting board. Place the knife on the far side of the board, and have a kitchen towel ready too. This is the basic mis en place? for professionals. I used a 15 cm knife.
  • Step 2
  • You are supposed to hold your knife like this when cutting up a fish, put your index finger on the back of the blade.
  • Step 3
  • Scrape the scales off the fish by scraping the knife lightly over it.
  • Step 4
  • Insert the knife into the gill and cut off the head.
  • Step 5
  • The head is cut off.
  • Step 6
  • Cut into the belly of the fish from the tail end towards the head.
  • Step 7
  • The belly is cut now. Wash and scrape the guts out under running water.
  • Step 8
  • This is how it looks after the guts have been washed out. Pat dry with kitchen towel.
  • Step 9
  • Score the belly of the fish, then cut into it towards the backbone. When the knife hits the backbone, stop.
  • Step 10
  • The white line shown in the photo represents the back bone. Cut up to the red part, and stop your blade at the bone.
  • Step 11
  • Score the back side of the fish. Using that as a guideline, cut into the fish towards the bone.
  • Step 12
  • The white part is the back bone. Cut up to the red part, and stop your blade at the bone.
  • Step 13
  • Insert the knife from the tail end over the bone. Hold the tail with your left hand as you do this.
  • Step 14
  • Holding the tail with your left hand, run the knife over the bone as you cut it. You go from left to right as shown in the photo.
  • Step 15
  • It will look like this.
  • Step 16
  • Score the rest of the fish on the belly side in the same way, then cut into the fish towards the bone, holding your knife at a 45 degree angle.
  • Step 17
  • Score and cut the back side towards the bone in the same way.
  • Step 18
  • Insert the knife into the tail end as in Step 10, and cut and slide it over the bone. Work from the tail end towards the head end.
  • Step 19
  • The fish is now divided into three parts.
  • Step 20
  • There are some small bones in this regions, to slice through them with the knife.
  • Step 21
  • Remove the small bones with fish bone tweezers and you're done! I bought mine from a 100 yen shop.
  • Step 22
  • For pan frying you can just leave the skin on.
  • Step 23
  • If you want to remove the skin, start from the head end and peel it off slowly with your hands. It should peel right off.
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