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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