Filleting Bream

[bergo]

caught a nice 35cm bream yesterday and thought i would give filleting it ago for the first time. i got two nice fillets off but still got some bones is that normal. i dont really know what im doin would someone be able to post up a pic and just explain the best way to skin and fillet the fish cheers Bergo

[mrmoshe]

caught a nice 35cm bream yesterday and thought i would give filleting it ago for the first time. i got two nice fillets off but still got some bones is that normal. i dont really know what im doin would someone be able to post up a pic and just explain the best way to skin and fillet the fish cheers Bergo

Try

method Bergo.

[bergo]

thanks mate thats awesome.

[diver1]

thats unreal,

[johnv]

thanks buddy that looked heaps easier than my way

cheers john

Edited January 13, 2010 by johnv

[Davemmm]

The man has a damn good knife. I have always used a thin flexible fillet knife he goes straight through with a reasonably hefty one.

The one thing I will say is, that is the pro-chef filletting. They are prepared to waste a lot of fish in the interest of not having a punter choke on bones. Cutting the whole rib cage out gets rid of a dozen bones but wastes a beautifully tender part of the bream.

I find bream easier to fillet from the shoulder and come around past the dorsal and then bring the bottom of the knife past the spine then through the gut area and then through to the tail. Works great for me.

Keep the ribs (except if young kids are eating it) or go to fish fingers theres no bone in them.

Dave

[Moro Mou]

Agree with Davemmm - i prefer the head/shoulder first method. Also it you are going to skin the fillets no need to scale first (actually it is easier to remove skin if the scales are left on). Also i don't bother about gutting either if you intend to fillet.

Bottom line is use what ever method you are more comfortable with and remember the more fish you catch the better you will become.