Fish Filleting

1. Which step is done by making an incision or cut behind the head while angling the knife towards the front of the fish?

• a. 1^st step

• b. 2^nd step

• a. 3^rd step

• a. Last step or 12th step

2. What is the second step in filleting a fish?

• Flip the fish back to the original side and cut the bones around the gut cavity.

• Cut behind the head while angling the knife toward the front of the fish.

• Cut any remaining attached sinew or skin. Remove the first fillet

• Turn the fish and run the knife just clear of the fins with a slight downward angle.

3. Which of the following is the last step?

• Release the rest of the fillet from the backbone

• Cut any remaining attached sinew or skin. Remove the first fillet

• Cut over the belly flap either through or over the belly bones. It can be easily cut through here with the razor sharp filleting knife.

• Flip the fish back to the original side and cut the bones around the gut cavity.

4. Which of the following is not a step in filleting fish?

• Cut any remaining attached sinew or skin. Remove the first fillet

• Repeat the second cut near the dorsal fin with the knife angled slightly down.

• Boil the fish in a sauce pan.

• Peel the fillet back and cut around the backbone and through the small lateral bones. Run the fillet knife right through to the skin on the underside of the fish.

5. What is the importance of knowing the steps in fish filleting?

• You'll be able to extract all the fish meat off the bones.

• Fish will be intact

• Fish will be preserved well.

• Bones are intact .

It is a French word which means a thread or strip

• Scaling

• Trimming

• filet

• Gutting

It is a technical term in cuisine which means to remove all unwanted or in edible parts (i.e. sinews, skin, fat etc.) from meat fish or vegetables.

• Trimming

• Scaling

• skinning

• filleting

These refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.

• Fish Preparation

• Fish Processing

• Trimming

• Fish Preservation

A Kind of fish which has almost no fat and is best served with sauces to enhance moistness and richness.

• Fat Fish

• Lean Fish

• Squid

• Flat fish

Removing the entrails and gills is called

• Trimming

• Gutting

• Filleting

• Scaling