11]
28. FILLETING FISH.--As many recipes require fish to be cut into
_fillets_, that is, thick, flat slices from which the bone is removed,
it is well for the housewife to understand just how to accomplish this
part of the preparation. Figs. 13 to 15 show the filleting of a
flounder. While this process varies somewhat in the different varieties
of fish, the usual steps are the ones here outlined. After thoroughly
cleaning the flounder and removing the skin, lay the fish out flat and
cut the flesh down through the center from the head end to the tail, as
shown in Fig. 13. Then, with a knife, work each half of the flesh loose
from the bones, as in Fig. 14. With these two pieces removed, turn the
fish over, cut the flesh down through the center, and separate it from
the bones in the same manner as before. If a meat board is on hand, it
is a good plan to place the fish on such a board before removing the
flesh. At the end of the filleting process, the flounder should appear
as shown in Fig. 15, the long, narrow strips on the right being the
flesh and that remaining on the board being the bones intact. The strips
thus produced may be cut into pieces of any preferred size.
[Illustration: FIG. 12]
[Illustration: FIG. 13]
* * * * *
RECIPES FOR FISH AND FISH ACCOMPANIMENTS
METHODS OF COOKING FISH
29.
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