How to Fillet Australian Halibut

Kelolalaut.com Australian halibut (Psettodes erumei), also known as the Indian halibut, is a prized fish among seafood lovers for its firm, white flesh and delicate flavour. Whether you're an experienced angler or a home cook looking to prepare fresh fish, learning how to fillet Australian halibut properly will ensure you get the best yield with minimal waste. This guide walks you through the step-by-step process of filleting an Australian halibut with precision and ease.

Tools You’ll Need:

• A sharp fillet knife
• A sturdy cutting board
• A pair of fish-gripping gloves (optional)
• Fish scaler or a blunt knife (if the fish is unscaled)
• A clean cloth or paper towels
• Tweezers or fish bone pliers (for pin bones)

Step 1: Preparation

Begin by placing the fish on a clean, non-slip cutting board. Rinse the halibut under cold running water and pat it dry with a paper towel. If the fish has not been descaled, use a fish scaler or the back of a knife to remove the scales. Hold the fish by the tail and scrape against the grain of the scales until they are removed completely.

Step 2: Making the Initial Cuts

Position the fish with its head facing you. Using a sharp fillet knife, make an incision just behind the pectoral fin and gill plate. Angle the knife slightly towards the head and cut down until you reach the backbone. Be careful not to cut through the backbone.

Step 3: Filleting the First Side

• Follow the Backbone: Turn the knife so it lies flat along the backbone and begin slicing towards the tail. Use long, smooth strokes while keeping the blade as close to the bones as possible.
• Lift the Fillet: As you cut, gently lift the fillet with your free hand to separate it from the bones.
• Complete the Cut: Once you reach the tail, carefully cut through to fully remove the fillet. Set the fillet aside on a clean plate.

Step 4: Filleting the Second Side

Flip the fish over and repeat the same process on the other side. Make an incision behind the pectoral fin, angle the knife towards the head, and slice along the backbone toward the tail. Continue lifting the fillet as you cut to ensure you extract the maximum amount of meat.

Step 5: Removing the Skin (Optional)

If you prefer skinless fillets:

• Lay the fillet skin-side down on the cutting board.
• Hold the tail end firmly and insert the knife between the skin and flesh.
• Use a gentle sawing motion to separate the skin while pulling it taut.

Step 6: Removing Pin Bones

Run your fingers along the fillet to feel for any pin bones. Use tweezers or fish bone pliers to remove them carefully.

Step 7: Cleaning and Storing

Rinse the fillets in cold water and pat dry. Store them in an airtight container or wrap them in cling film before refrigerating or freezing for later use.

By following these steps, you can efficiently fillet Australian halibut, ensuring you get the most out of your catch while preserving its delicate texture and flavour.

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