Fillet o' Fish

I just attempted the unthinkable..well actually not really, I just didn't think it was something that I would ever do. I filleted a fish.

Seriously...it was kind of hard. This sucka had all of his bones intact. I did the stupid thing by naming him, Jose. Spanish names always come to mind when I am naming things. I guess I just like the way it rolls off the tongue...Jose!

Thank goodness he was organless, that would have been an adventure in itself. As I attempted to cut him in half, I hit bone...back bone to be exact.

As usual...I panic.

The Internet is so fantastic when it comes to crises. I had a little help from Salmon University...."Your complete Saltwater Fishing Resource." It was step by step instructions on how to take Jose Fish to Jose Fillet. Fish are very interesting. The outside layer (scales/skin) is very tough but when you cut inside the meat part is very delicate and can be easily mangled.

So...back to cutting Jose. I proceed to slice him in two. Then I take one side of him, turn him over and cut right along the back bone. It was pretty spectacular. Once I turned him over, I had separated backbone and ribs and had a nice slice of salmon heaven.

Now the other side...got a little carried away. I tried to de-rib him and found myself getting a little "cut happy." I ended up salvaging what I could and ended up with a beautiful fillet and a half.

I'm actually really happy that I attempted that. It gave me new appreciation for the profession of meat cutters. Here's to you, butcher/fish monger: Thank you for taking the bones out of these tasteful creature to make our lives less stressful.

Happy Birthday Grandma Esther. I miss you everyday.

Audra...out!