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Care to explain more, for those of us who don't carve fish?
by pimlottc 3y ago
Care to explain more, for those of us who don't carve fish?
- Arrath 3y agoIt appears to be a diagram to slice the fish up into a number of weird little steaks/cutlets vs the more traditional 'two half-fish filets' I imagine that deboning that thing after is a right pain.
- naniwaduni 3y agoWhat do you mean "deboning", do you not pick the bones out as you eat the whoooole fish?
- klyrs 3y agoI like to roast, then filet. If you do it right, even the pinbones come out and you're left with a whole skeleton. The immense satisfaction of getting it out in one piece is why I'm so (self-mockingly) aggrieved.
- klyrs 3y agoTo be fair, I am being somewhat (perhaps overly) dramatic. Salmon is just one of those foods I have opinions about. Of the three cuts presented in the more modern diagram [1], I think that pan dressed is superior to filet, and steaks are an atrocity. [1] https://vectorstock.com/6186158 https://vectorstock.com/6186158 (Edit: link fixed)