If you’re already sick of meat and don’t what to do, switch to fish instead. However, don’t just go and buy something from the store, but try and score some local catch, be it a freshwater fish or a deep-sea one.
Of course, we won’t leave you unprepared for what comes next – deboning the fish itself. Here is our complete guide to deboning fish.
Place fish skin down on a cutting board and dip your fingers in coarse salt. Both of these things will make the fish easy to handle and prevent it from slipping during the cutting process.
Take a very sharp and thin knife to make a cut through the base of the tail, then slightly loosen the flesh from the skin and hold it up.
Continue to slide your knife between the flesh you are holding and the skin of the fish. Make sure the knife glides against the skin so that you do not end up wasting any meat.
Next, get a pair of tweezers and pull out any stray bones and feel with your fingers to ensure that all small bones are removed.
Try our guide and tell us how it worked for you!
An avid foodie, filmmaker, and journalist, dedicated to answering all your food-related questions.
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