lautnusantara.com Filleting cobia can be challenging due to their large size and thick skin. However, with the right technique, you can achieve clean, quality fillets. Here are the professional steps for filleting cobia:

Equipment Needed

• Sharp filleting knife: This knife should be long and flexible to easily follow the contours of the fish's bones.

• Large cutting board: Make sure the cutting board is stable and non-slip. You can place a damp towel underneath to prevent slipping.

• Clean towel or paper towel: To dry the fish before filleting and to hold it to prevent slipping.

• Scaling knife: If the fish has not been scaled.

• Bone pliers: To remove any remaining fine bones from the fillet.

Step by Step
1. Initial Preparation
Make sure your cobia is scaled. Rinse the fish with cold water and pat dry with a towel or paper towel. A dry fish is easier to handle and slice.

2. Make the First Cut
Place the fish on a cutting board. Make an angled cut behind the gills and pectoral fins, until your knife touches the spine. Continue this cut until the head is partially separated from the body.

3. Separating the Meat from the Bone
From the first cut, turn the knife over and begin slicing lengthwise along the spine, from the head to the tail.

Use the tip of the knife to gently scrape along the bone, making sure to keep the knife against the bone to minimize meat loss.

As you approach the belly, make a circular cut around the ribs. This will separate the fillet from the ribs without removing much meat.

Once past the ribs, continue making straight cuts until the fillet is completely detached from the spine.

4. Removing the Second Side Fillet
Flip the fish and repeat the same process on the other side. Start at the cut behind the gills, then carefully follow the spine until the second fillet is removed.

5. Removing the Skin
Place the fillet skin-side down. Starting at the tail end, make a small incision between the flesh and the skin. Firmly grasp the skin with one hand, then slowly and evenly move the knife back and forth, tracing the surface of the skin until the fillet is completely separated.

6. Cleaning and Trimming the Fillet
Inspect the finished fillet. Use bone pliers to remove any remaining fine bones. Trim any excess fat from the belly or other unwanted parts to create a clean, ready-to-cook fillet.

By following these steps, you will produce a clean cobia fillet ideal for a variety of dishes.

If you are interested in our  OCTOPUS WHOLE CLEANED BALL TYPE, OCTOPUS WHOLE CLEANED FLOWER TYPE please do not hesitate to contact us through email and/or whatsapp.