Round Fish Butchery

Although, easier and less disgusting that butchering a flat fish, trout was another butchery I wish to make improvements on throughout the culinary program. Below are the critical control points, as well as the method for round fish butchery. 

•Round Fish Fabrication Critical Control Points: When working with round fish, critical control points may include purchasing a fish from a reputable supplier first and foremost. Keeping all equipment properly sanitized is essential before beginning any preparation of raw fish (and after). When fabricating a round fish such as trout, it is important to use clean and sanitized equipment, and have all mise en place in place. Knowing the bone structure of the fish is important knowledge in order to correctly cut up the fish, and should be practiced often in order to properly execute. When cutting fish, it is important to use as much meat as possible, and leave the fish boneless (if required) and void of any pin bones. This should be done with care in order to avoid leaving any undesirable pieces behind that may be considered a physical contaminant. 

Methods:

•Round Fish Fabrication: Cut into the top of the fish along one side of the backbone beginning from head to tail. Cut against the bone with smooth strokes of the knife in order to separate the flesh from the bone towards the tail, and detach it. Turn the fish over, and repeat to remove the second fillet on the other side. Once complete, remove any bones remaining with pliers, and skin the fillet. To do this, place the fillet skin side down with the tail pointing toward you. Holding the skin at the tail end, slide the knife between the skin and flesh, scraping against the skin to avoid cutting into the fillet.