Before cutting the red fish it must be prepared. Cut off the fish's head and vsporite belly. Slice the fish very carefully otherwise you can damage the gall bladder and the fish will acquire a bitter taste. Remove the fish from the insides and rinse it under running water.
Cooking a steak.
Gutted fish lay on a wooden Board. Take a long wide knife. Cut the fish in even slices with the width of 1,5-2 see This method of cutting is great for frying fish.
Preparation of fish fillets.
Put the fish belly from himself. With a sharp knife make an incision on the fish's back. The incision should not be very deep and reach only bones. Next, separate the fillet from the bones. Take a sharp knife and short cuts separate the fillets from the spinal bones. The movement should be from the back to the abdomen. Same make and the other side of the fish. From the resulting layer, remove all small bones. Fillet can be cooked in one piece and can be cut. For cutting, place the fillets flesh down and cut into small pieces with a width of 1-1,5 see
Salted fillets from the vacuum packaging can be cut in different ways.
Put a piece of filet in front of you on a cutting Board. Take a heavy sharp knife and keep it parallel to the table. Holding the knife by the handle, slide the blade piece. You get a very thin plate of fish. If the blade is not heavy enough, a little force when cutting.
Sirloin steak cut into pieces 0.5-1 cm at an angle of 35-45 degrees. This corner cutting will retain a piece of fish from the spread.
Fillet, sliced in a manner that is well suited for making sushi at home.