In five easy steps we teach you how to gut and fillet fish

Even if it means the kitchen's going to be a right mess by the time you finish, she's still going to humour you when she sees you in the chef's apron. Women love to watch men cook.
 
And if you are DIY king, what's filleting a fish to you? But this could be a different kettle of fish, unlike the TV stand you put together last weekend. And besides, it's got to end up on someone's plate.

We got Abdul Majeed Kadar from Al Sultan Brahim Beirut, the Lebanese seafood restaurant at Hotel Intercontinental, Dubai Festival City, to take us through the drill. But before we begin, do you know if the fish you are buying is fresh?

"Two simple tests can help you determine the freshness of fish - first, check the colour of the fish's eyes: if they are fresh, they will be blue, otherwise they go glazed and are white in colour; secondly hold the fish in the middle in a tennis-grip and check if it droops. If it does, don't buy it," says Kadar. And one more thing before we start.

"Soak the fish in water for about a minute. It makes it easier to cut."

  1. Use a knife with a flexible medium-sized blade to remove the scales starting from the tail and moving towards the head.
  2. Make an incision at the tail end of the underside and run the blade along underside till the gills and then reach inside the slit to pull out the entrails. Wash and clean the fish.
  3. To fillet the fish, turn the fish end to end. Cut along the line of the gills and then run the blade from head to tail along the underside and the backbone, pushing the knife deep enough to hit the fish's rib cage.
  4. Pull the fillet back as you cut to help you see better. Repeat the same procedure for the dorsal side. Separate the fillet from the body of the fish.
  5. To remove the skin, hold the tip of the fillet with the skin facing down and make a small incision at the edge. Slide the knife under the skin and slowly roll the fillet back to help you see better. Use salt on your fingers if you think the fish is slippery while using the knife.

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