Roberta Muir

Butterflying Small Fish

Appears in
Sydney Seafood School Cookbook
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About
This method is for butterflying fish that are already gutted.
  1. Lift up the side fin and, using a filleting knife (see Seafood kit), cut at an angle to remove the head and the flap containing the lower front fins.

     

  2. Using kitchen scissors, trim off the top and bottom fins.

     

  3. Make an incision along the belly of the fish from the head end to the tail. Wipe out the belly with a clean, damp cloth, if necessary.

     

  4. Open the fish out and place it on a chopping board, flesh-side down. Gently press the heel of your hand along the back of the fish to loosen the backbone.

     

  5. Turn the fish over so that it is skin-side down. Run the tip of the knife at a 45-degree angle along either side of the backbone.

     

  6. Grasp the backbone at the head end and, holding the flesh in place with the other hand to prevent it tearing, pull the backbone up and away from the fish.

     

  7. When you reach the tail, bend the backbone back and twist it off.

     

  8. Turn the fish 90 degrees. Run the knife just underneath the rib bones on one side, a few at a time, to remove them. Turn the fish 180 degrees and repeat with the rib bones on the other side.