Snakehead fish, though unfamiliar, is not too different from other fish in terms of cleaning and processing. If you’re lucky enough to catch a bucketful of these strong, delicate, and delicious fish, you’ll find that preparing them for the table is quite simple. Snakehead fish aren’t widely available, have a simple bone structure, and their skin isn’t too tough. However, they do have significant protective layers and extended rib bones that need attention.
Necessary tools
- Clean cutting board
- Towel or paper
- Sharp fillet knife
How To Fillet A Snakehead – step by step
Step 1: Cleaning the snakehead fish Begin by using a thorough washing technique with a hose. Place a towel underneath the fish to prevent it from slipping while you direct the water stream onto it.
Step 2: Initial cut Make a vertical cut just behind the gill plates. This initial mark sets up the filleting process.
Step 3: Shortening along the spine Make a shallow cut along the spine towards the tail. Guide your cut by narrowing to always stay aligned with the spine. This ensures that you maximize the amount of meat.
Step 4: Handling around the rib bones Continue cutting along the spine until you reach the rib bones. The snakehead fish’s rib bones extend towards the back, so you need to angle your knife to handle this.
Step 5: Dealing with pin bones You will encounter pin bones about a quarter of the way down towards the tail. You have two options: cut through them and remove them later, or maneuver your knife over them to avoid them entirely. The latter method might lose a bit of meat but helps you avoid the hassle of dealing with pin bones.
Step 6: Navigating the rib cage The rib cage of the snakehead fish is deep but extends nearly to the tail. Guide your knife over the ribs and cut the skin on the underside to free the fillet.
Step 7: Skinning the fillet Leave the skin attached at the base, near the tail, to make skinning easier. Clamp the fish facing upward with the skin side on the cutting board. Use a filleting knife to move from the tail towards the front of the fillet to separate the skin from the meat.
Step 8: Removing the pin bones Use fish tweezers or small needle-nose pliers to pull out any remaining pin bones. Alternatively, you can cut away the portion of the fillet containing the pin bones.
Step 9: Repeat on the other side Repeat the entire process on the other side of the fish.
Thank you for taking the time to explore how to fillet a snakehead with us. Filleting a snakehead not only allows you to enjoy the unique, delicious flavor of this fish but also serves as a useful skill for family gatherings or picnics. With detailed and easy-to-understand instructions, we hope you feel more confident in handling and preparing snakehead fish. Keep following our blog for more cooking tips and useful kitchen techniques. Wishing you success and wonderful experiences in your kitchen!