Claire Corlett

Fish Food, Fish Tanks, and More

How to Fillet Fish for Sushi and Sashimi – Fresh Pompano

Hey Everyone! Here is a complete step by step video of how to clean a Pompano and get it ready for sushi and Sashimi Pompano is probably one of my favorite fish to eat Its extremely fatty and packed with a lot of flavor It just melts in your mouth So the first thing I’m going to do is, cut around the collar and try to get as much meat as I can onto the fillet Notice I’m cutting behind the fin Cut from top to bottom Again behind the fin I’m cutting it at an angle, going down at about 45 degree, leaving more meat on the fillet Running the blade along the belly and I’m careful not to go too far deep I don’t want to puncture the stomach and get all that nasty stuff on the meat If you notice, the yellow sack, in there is actually fish roe If you want you can save it and put salt and pepper on it and drench it in flour and pan fry it, its actually really good its sweet and very rich in flavor It’s something that I look forward to everyday catch this And if you did this correct, you’re notice the intestine and head is still attached so the next step is crucial, you want to take your blade and run it inside where you see the dark cavity is That’s actually the blood line That needs to be removed, so when you fillet the fish later on, the meat is going to have a better finish to it (this step is optional) And here I’m just taking my finger and I’m scrapping it under water It helps remove all that blood Some people actually use a toothbrush or chopsticks to do this So now its time to fillet I have the fish belly up The head section on the right I’m going to cut a line from the head to the tail this is pretty standard for any filleting job So i’m running the knife thru the filet again I’m getting as close as I can to the backbone, I’m actually cutting right on top of it That way I don’t lose any meat Take your time, do it slow Now I’m at the hump where the middle of the spine is, and I’m running the knife over the hump So for this filet, I’m running the knife over the rub cage, going around it You can cut thru the rib cage if you want, but this is a little easier for me and saves some time That filet is almost boneless You noticed this filet is a really nice and clean, no bruises or red marks, beautiful meat There’s not much meat on there, and I can run my knife on the bone and here the click click So next I’m going to do the same thing to the other side Again, I’m making a score first Doing the same thing to the belly side This step is a little different from what most other people do But actually I like to fillet it with the bone side up I curve my knife upwards, follow right along the bone For me I can get as close as I can and not waste so much meat You don’t have to do it this way, but this is just the way I’ve been doing for a long time This way works pretty well for snapper or grouper Because their meat tends to be softer, so by doing it this way, you won’t break the meat up too much So for the second filet, you see I left the rib cage on there Again, it doesn’t matter, you can leave it on or off which ever is easier for you later on, I’ll show you how to take it off If you notice that hump, that actually rises up by 1/2 cm, so if you run your knife on top of that hump you won’t get as much meat on the filet So the way I did it, really maximize the filets This side has the rib on it I’m just running the blade as close to the bone as I can Run your finger along the belly and make sure there is no bones left on I’m removing the center part of the filet because there is a bunch of pin bones I didn’t cut directly in the center, I cut on one side and the other side, that way I keep all the pin bones in the middle Next, I’m taking off the skin, do this as slow as you can basically, you want to keep the blade almost parallel to the cutting board You noticed, I left a little meat on there, because the bottom part of the skin is dark and with red meat its kind of fishy and I try to leave that on the skin So next I’m going to clean up this filet a little, taking off some of that red meat on there So this piece is ready, I’m going to cut it into sashimi pieces I’m holding the knife at an angle, about 15-20 degree and slicing it from top to bottom There’s no need to saw the filet If your knife is sharp enough, you can do this relatively easy Just slow slices, one at a time So that right there will probably cost you $5- $6 at a sushi bar The second piece here is the belly part I’m going to use this to make into sushi pieces The reason is because this part is a bit wider and thinner so its better for making nigiri out of it I’m holding it like that, I want the fish to bend around my finger a little If it doesn’t bend, than you cut it too thick So for this piece, I ended up with about 6 slices You can cut it thinner and get maybe 7 or 8 pieces but I don’t like it that way, for me, I like it a little thicker for my sushi, I like the texture heres another piece for sashimi And at this point you’re pretty much done If you want you can get some shredded daikon, or carrot, some endives, and put it on a plate, make it look pretty totally up to you for me, I like it simple These are the sushi pieces from earlier heres some sushi rice I made earlier I’m going to make another video and show you guys how to make the sushi rice So I got it into about the size of a golf ball, maybe smaller Get the rice nice and firm but not too hard get a little wasabi on the fish try to make a square, and flip it over flip it over and squeeze the top and the side Here it is again

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