Amazing Great Delicious Pangas Fish Cutting Techniques | Fish Cutting Skills

Cutting a pangas fish is similar to cutting other types of fish. Here's a basic guide:

Prepare the Fish: Rinse the fish under cold water and pat it dry with paper towels.

Remove the Head: If desired, you can remove the head by making a diagonal cut just behind the gills.

Filleting: Lay the fish on its side and make a deep incision along the backbone from head to tail. Use a sharp knife to carefully separate the flesh from the bones, moving from the head towards the tail.

Removing the Skin: If desired, you can remove the skin by sliding the knife between the flesh and the skin, starting at the tail end.

Portioning: Once the fillet is removed, you can portion it into smaller pieces according to your preference.

Remember to work carefully and use a sharp knife to ensure clean cuts and minimize waste.

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