Kingfish & John Dory; Filleting & preparing

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Post Options Post Options   Likes (0) Likes(0)   Quote 3rnzir Quote  Post ReplyReply Direct Link To This Post Posted: 27 May 2014 at 4:56pm
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Hey, The Cook.
Any brand/size of fish slice/spatula and pan/size you would recommend?
Does not have to be the high end professional units you have displayed.
2nd hand should be fine for me.
And can one make their own clarified butter at home?
Cheerz
 
Peace.Via superior firepower..
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Post Options Post Options   Likes (0) Likes(0)   Quote mozz Quote  Post ReplyReply Direct Link To This Post Posted: 25 Jun 2014 at 3:02pm
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Titanium
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Awesome post cook. Having worked for the last 5 years with and now engaged to a fussy chef I will take some pics of the next mahi mahi, wahoo or tuna I get and post them up here. I'm lucky enough to fish over 200 days a year and think I have the portioning process down to a fine art now.
An incredibly sharp knife makes life so much easier
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Post Options Post Options   Likes (0) Likes(0)   Quote Steps Quote  Post ReplyReply Direct Link To This Post Posted: 26 Jun 2014 at 5:48pm
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Titanium
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Finally someone who takes pride in leaving as little meat on the frame as possible....
Removing (filleting as a tradesman butcher would)  each side of the back bone separate...

I would only add 1 hint... do not remove the 1st side fillet completely untill the 2nd side is ready to come off.....this keeps the fish flat when peeling away from the frame...
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Post Options Post Options   Likes (0) Likes(0)   Quote brmbrm Quote  Post ReplyReply Direct Link To This Post Posted: 18 Oct 2018 at 11:25pm
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When filleting long fish, I was shown in UK a method that seems better. Make a vertical cut from Top to bottom just behind the vent.  Then fillet the loin as one piece, then fillet the tail bit as one piece.  Much easier to handle than one long fillet.

Wish I hadn't skinned my JDs....
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