atom · cooking / technique
Serve a whole cooked fish cleanly
-
Run the knife along the spine.
Head to tail, through the skin down to the bone. This is the seam the whole fish opens from.
-
Slide the fillet off the ribs.
Spoon or knife flat on the bones, easing the top fillet away in one or two pieces.
-
Lift the skeleton at the tail.
Pinch the tail, lift, and the entire spine with the head peels off the bottom fillet.
-
Sweep the pin bones and belly fins.
Fingers or tweezers along the centre line of each fillet.
-
Reassemble and dress.
Both fillets back in shape, the pan juices over. Serving whole was the show; boneless is the gift.
0 of 5 done
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
