How to clean and dress fish
Scaling - Wet fish can be scaled more easily than dry, so soak the fish in water for
a few minutes. Place the fish on a table or board, holding it firmly by the head
with one hand. In the other hand hold a sharp knife (I like to use a spoon for most
fish) and, starting at the tail, scrape towards the head, taking off the scales. Be
sure to remove all scales around the fins and the base of the head.
Cleaning - With a sharp knife slit the belly of the fish the full length from
the vent (anal opening) to the head. Remove the intestines. Next, cut around
the pelvic fins (those on the underside toward the head); pull fins off, being careful not
to tear fish. Take off the head by cutting above the collarbone, and also remove the
pectoral fins (on either side just back of the gills). If the backbone is large,
just cut through to it on each side of the fish; then place the fish on the edge of the
table so that the head hangs over, and snap the backbone by bending the head down.
The cut any remaining flesh that hold the head to body.
Cut off the tail. Next remove the
dorsal fin (the large one on the back of the fish). Cut along each side of it and
give it a quick pull forward towards the head to remove the fin and its root bones.
Take out the anal fins (at the back on the underside) in the same way. Do not take
fins off with shears, because simply trimming them will not remove the little bones at the
base.
Next wash the fish in cold running water,
being sure it is free of any membranes and viscera. It is now dressed and ready for
cooking. Large fish may, of course, be cut crosswise into steaks.
Filleting - With a sharp knife cut along the back of the fish from the tail to the
head. Next, cut down to the backbone just back of the headd on one side of the fish.
Then, laying the knife flat, cut the flesh down one whole side, slicing it
away from the ribs and backbone. Life the whole side off in one piece. Turn
fish over and repeat on the other side. If you have not scaled the fish, you will
want to lay the fish flat, skin side down, and using a very sharp knife, carefully slice
away the skin.
Chipolte Tartar Sauce
2 tablespoons canned chipolte chilies
1 Cup Mayo
1/2 cup chopped onion
1/2 cup sweet pickle relish
Rinse chilies. Discard seeds and veins. In a blender, puree chilies and mayo. Stir in
relish and onion.
Spicy and great on fried fish!!!!
Baked Fish Fillets
Fillets (preferably trout)
1/2 cup milk
1/2 tsp. salt
1/4 cup parmesan cheese
3/4 cup seasoned bread crumbs
1/4 cup melted butter
paprika
Dip fillets in mixture of milk and salt.
Coat with mixture of Parmesan cheese and crumbs.
Arrange in baking dish, drizzle with butter, sprinkle paprika.
Bake at 525 for approx. 12 inutes or until fish flakes easily.
Trout Almondine
6 to 8 trout fillets
1 stick butter
1/4 cup lemon juice
2 tablespoons White Worcestershire Sauce
1/2 cup slivered almonds
All purpose flour (enough to coat fillets)
Seasoned salt and pepper
Spinkle lemon juice on fish fillets, then lightly flour. Season with salt and
pepper. Saute fish in butter until lightly browned. Place in baking dish. Put
almonds, lemon juice and Worcestershire sauce in skillet. Stir and lightly brown
almonds. Drizzle sauce on fillets.
Bake at 375 for 15 minutes.
Al's Tex-Mex Snapper
Lay fresh snapper fillets in baking dish, drain 1 can of rotel
& pour contents over fish, grate 1/2 lb of monterrey jack over it. Bake at 375%
'til cheese starts to brown, serve hot. Best baked fish you'll ever eat!!
Farmer's Seafood Boil
2 pounds shell-on, headless shrimp, 3 russet
potatoes, unpared, cut into chunks
2 pkgs (3 ozs each) crab and shrimp boil
1/4 cup salt, 4 onions, quartered
3 ears corn, cut in thirds,
1 link pork or Italian sausage, cut into
1 1/2 inch pieces
Bring a gallon of water with the crab boil and salt to a boil. Add corn and boil for
5 minutes. Add potatoes and boil for 10 minutes. Add onions and sausage and
boil for 5 minutes.
Add shrimp. After 5 minutes, drain and serve with crusty bread and
a cold beverage.
Makes 6 servings.
Spicy Oven Fried Trout
You may also use cod, perch, snapper or other lean fish.
1 1/2 lbs fillets, about 1/2 inch thick
3/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon pepper
2 large eggs, beaten
3 tablespoons butter or margarine, melted
Heat Oven to 500o. Cut fillets into 4X2 inch
piences. Mix remaining ingredients except eggs and margarine or butter.
Dip fish into eggs, then coat with cornmeal mixture. Place fish on ungreased cookie
sheet. Drizzle butter or margarine over fish and bake for 10 to 12 minutes,
turning fish once, until golden brown. If you want to eat healthier by lowering fat
content, just substitute 1/2 cup of fat-free egg product for the eggs and then lightly
greased the cookie sheet with shortening and decrease the amount of margarine or butter.
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