How to clean and fillet a sea bream - cooking tutorial

Recipes / Italian Recipes
 20 Nov 2012   
Subscribe to yellowsaffron for more great recipes ➤ The sea bream is widely used in the Mediterranean cuisine: this tutorial shows the best way to clean, gut and fillet this type of round fish! Find this and many more recipes with pictures on the Giallozafferano App (in English) *** Welcome to my cooking classes, today you'll learn how to clean and fillet a sea bream! HOW TO CLEAN AND FILLET A SEA BREAM The sea bream is widely used in the Mediterranean cuisine, I'll show you the best way to clean, gut and fillet this type of fish... are you ready? Let's go! You'll need: a fillet knife, a fish scaler and kitchen scissors. Firstly, remove the guts: lay the fish on a cutting board and, using kitchen scissors, cut along the belly from the tail to the head, then scoop out the guts with your hand and discard. Rinse well under cold running water to remove any remaining blood. Move on to the fins: using kitchen scissors, cut off the pectoral fin, situated just behind the head on one side; then cut off the anal fin located below the fish; and finally remove the dorsal fin. Turn the fish over and remove the pectoral and anal fin on the other side. Now descale the sea bream: use a fish scaler or the back of a knife. This can be done under running water to prevent the scales from flying around. If you want to bake or grill the fish whole, the cleaning is done and your sea bream is ready to be seasoned and cooked. If you want fillets of sea bream, remove the head with the knife and discard. Now divide into fillets: slice along the backbone from head to tail and remove the fillet. Then turn the fish over and do the same on the other side, separating the flesh from the bone. Finally, remove any pin bones from the fillets using kitchen tweezers. Lastly, slide the knife between the skin and the flesh. Reserve the head for making fish stock


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