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Once you've gotten your point A to point B and you've cleaned out, following that ribcage,
you're just going to take your knife and keep following that line. You can see the knife
kind of running up to the pin bones. The pin bones are pretty soft, but you may need to
crack them a little bit. You can hear them. You don't want to really ruin meat. You just
want to crack those through.
Then, once you get down to there, what you'll see, especially down by the tail, is a little
bit of a white line, and that white line is actually the spine. So we're now going to
take our knife gently, pull the meat back and jump the spine. Tilt the knife and pull
back. That will come right up. Sometimes it's easier to start down by the tail and work
your way up just because it helps you kind of find the guide.
Then, when you get up to the pin bones, again, just give them a good crack. Sometimes you
can twist the knife a little bit, or just saw it back a little bit, and that should
open right up for you. Down to the other side, following the rib cage, and your fillet should
fall right off for you.