Rockfish Whole Fish Preparation
Rockfish, also known as rock cod or Pacific snapper, is a culinary delight widely available and celebrated for its delicate flavor and versatility. This guide will walk you through the steps of preparing a whole rockfish and turning it into a masterpiece for various dishes.
Ingredients:
- 1 whole rockfish, about 1.5 lb, scaled and innards removed
Preparation Method:
- Inspect the Fish: When purchasing your rockfish, ensure it smells fresh, akin to clean seawater. The eyes should be clear, and the inner gills pink, not bloody.
- Initial Cuts: Start by cutting open the belly of the fish up to the head. Using a sharp deba or chef’s knife, remove the head by cutting at the natural separation near the pectoral fins. Discard the head.
- Exposing the Inside: Open the fish to expose the inside. Clean any blood line along the spine and rinse the fish, then pat it dry.
- Collar and Fillets: Cut the collar area on both sides, including the pectoral fin, and set these pieces aside. These can be used for other dishes like “Owan: Soup With Bone Broth.”
- Filleting (Sanmai Oroshi): The Japanese technique of ‘sanmai oroshi’ involves cutting the fish into three pieces: two fillets and the center bone. Start by cutting one fillet away from the body, keeping your knife close to the ribs and following the natural bone structure. Repeat on the other side to obtain the second fillet.
- Deboning Fillets: For deboning, lay the fillet skin side down and carefully remove the belly bones and membrane, ensuring you leave as much flesh as possible.
- Removing Pin Bones: Using fish tweezers, remove the pin bones found between the top (hara) and bottom (se) portions of the fillet. Count the pin bones from the first fillet to ensure you remove the same number from the second.
- Final Fillet Cuts: Cut each fillet lengthwise down the middle, creating two belly loins and two back loins. These can be used for various dishes such as sashimi, steamed dishes, or tempura.
- Storing: Keep the prepared fillets covered in the refrigerator until ready to use.
This process of preparing a whole rockfish not only allows for a variety of culinary uses but also aligns with the philosophy of no waste, making the best use of every part of the fish. Whether you’re making a modern sashimi dish, a steamed rockfish specialty, or a delicious tempura, this guide ensures that your rockfish preparation is perfect from start to finish.
Explore more information about Japanese cooking here.
Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.
Leave a Reply