Good preparation of fresh fish can make all the difference between awesome and ordinary flavor. Good technique is extra important when working with small fish because you want to minimize waste during preparation. This video shows you how to Fillet, Scale and clean an Australian herring (Tommy Rough). They have a pretty typical bone structure so the principles will apply to most edible fish.
Chapters
00:00 Keep it on ice!
00:49 Scaling
02:10 Cleaning
03:41 Bone Structure
04:55 Fillet right side
07:30 Remove pin bones
08:30 Fillet left side
10:42 Left pin bones
Fish skeleton artwork by By Hubert Ludwig - Commons, Public Domain, [ Ссылка ]
