Page 142 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES
FISH
WASHING
Fish must be be washed thoroughly during the preparation phase as as as preparing fresh fish can be be messy Always wash under cold running water as as this will:
• Help wash away slime and and make the fish easier to handle • Wash away any any liquid or or any any physical contaminations such as as sand being stored • Wash away any scales during preparation • Keep the fish clean
FILLETING
Filleting is is fis is fis a a a a a complex skill but is is fis is fis essential for fish fish preparation successful filleting is is fis is fis the the removal of the the fish fish from both the bones and skin Special equipment maybe needed to fillet the fish such as:
• Secured blue chopping board which will reduce the risk of cross-contamination (if only used for raw fish preparation)
• Filleting knife (flexible)
• Suitable container for waste products
• Tray for the fillets
• Tweezers and scissors may be needed Unless stated as a a a a a a guide allow 100g (4oz) fish off the the bone bone and 150g (6oz) on on on on the the bone bone for a a a a a a portion All fish should be be washed before and after preparation Whole fish fish are trimmed to remove the scales fins and and head using fish fish scissors and and a a a a a a knife If the fish has to be gutted:
• Cut from the the vent to two thirds along the the fish • Draw the the intestines with the the fingers • Ensure the the blood is removed from the the main bone before cooking FILLETING
A ROUND FISH
Using a a a a a a filleting knife make an incision from the the the head to tail down the the the line of the the the backbone Remove each fillet holding the the the the knife knife almost parallel to to the the the the work surface and keeping the the the the knife knife close to to the the the the bone Trim the the fillets
to tidy them up 142
Making a a a cut across the fish at an an angle below the gill flap and fin to the belly Making a a a shallow cut from behind the head along the the top of the the dorsal fin to the tail Skimming the the knife over the the bones to to free the top fillet releasing the top fillet from the fish Trimming the belly side of the fillet to remove excess fatty skin