Incredible Giant Pangas Fish Cutting Techniques | Fish Cutting Skills

Cutting a Pangas fish, also known as Pangasius, involves the following steps:

1. Preparation:

Clean the fish thoroughly under running water to remove any slime.

Use a cutting board and a sharp knife, preferably a fillet knife.

2. Removing the Head:

Lay the fish flat on the cutting board.

Hold the head and make a diagonal cut just behind the gills to remove the head.

3. Descaling (if needed):

Depending on the variety, you may need to descale the fish. Scrape the scales off using a knife, working from the tail toward the head.

4. Slitting the Belly:

Make a lengthwise incision along the belly of the fish to remove the guts. Discard the internal organs.

5. Filleting the Fish:

Make a cut along the backbone from head to tail, working on one side at a time.

Carefully cut along the ribs to remove the fillet from the bones.

Repeat this process on the other side of the fish.

6. Skin Removal (optional):

If you prefer skinless fillets, place the fillet skin-side down.

Starting from the tail, slide the knife between the flesh and the skin while pulling the skin away.

7. Portioning:

Once the fillets are ready, you can portion them into smaller pieces as desired.

Remember to keep safety in mind when handling sharp knives.

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