Amazing Big Pangas Fish Cutting Live In Fish Market | Fillet Fish Slicing
Cutting a pangas fish involves several steps:
Cleaning: Rinse the fish under cold water to remove any debris or scales. Use a knife to scrape off any remaining scales if needed.
Removing the head: Place the fish on a cutting board and use a sharp knife to make a diagonal cut behind the gills to remove the head.
Filleting: With the fish belly-side down, make a cut along the belly from the tail to the head. Open the fish up and remove the innards. Rinse out the cavity.
Removing the backbone: Lay the fish flat and run the knife along the backbone from tail to head, separating the fillet from the bones. Repeat on the other side.
Trimming: Trim away any excess skin or bones from the fillets.
Portioning: Cut the fillets into desired portions, either into steaks or smaller fillets.
Rinsing: Rinse the fillets under cold water to remove any remaining blood or debris.
Now, your pangas fish is ready to be cooked according to your preferred recipe
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