What You Need to Know
The technique involves separating muscle groups along myosepta (connective tissue) while avoiding puncture of the visceral cavity. Proper execution minimizes collagen disruption and preserves fillet integrity.
Essential for producing boneless portions ideal for grilling, frying, or raw preparations like sushi.
Key Parameters
Temperature
1°C
-2°C - 4°C
Time
2 minutes (avg. salmon)
30 seconds (small fish) - 5 minutes (large fish)
Equipment
Flexible fillet knife (15-21cm)Fish scalerNon-slip cutting boardPliers (for pin bones)
Steps
- 1.
Sashimi (Japan): creates pristine 3mm slices
- 2.
Gravlax (Scandinavia): enables even cure penetration
The Science
Primary Reaction
mechanical separation