lautnusantara.com The butterfly fillet technique is a unique way of cutting fish, where both sides of the fillet remain connected at the back or tail, forming a butterfly-like shape. This technique is particularly well-suited to goatfish due to several unique advantages that maximize the fish's flavor and presentation.

1. Maintains Tender and Moist Meat
Goatfish have delicate flesh that tends to fall apart easily if cooked too long or carelessly. With the butterfly fillet technique, the flesh remains connected. This helps maintain the fish's natural moisture during cooking. When fried or grilled, the exterior of the fish becomes crispy, while the interior remains tender and juicy.

2. Simplifies Cooking and Presentation
The butterfly fillet technique makes fish easier to cook because of the wide open surface of the flesh. You can season the entire interior evenly and cook it quickly. Furthermore, it enhances the presentation of the dish. Fish cooked whole, but boneless, looks more luxurious and appetizing, perfect for a main course.

3. Reduces Bones and Makes Consumption Easier
One of the problems when consuming fish is small bones. The butterfly fillet technique eliminates most of the troublesome bones, including the main bone in the center. The small bones remaining on the edges can be easily separated. This makes goatfish fillets more comfortable to eat, especially for children or people who don't like handling bones when eating.

4. Optimizes Seasonings and Fillings
With their wide-open shape, butterfly fillets are ideal for stuffing or adding more seasonings. You can place lemon slices, fresh herbs, or vegetable fillings inside the fillet before folding and cooking. This allows the seasonings to penetrate the meat optimally, providing a richer flavor.

Overall, the butterfly fillet technique is a great choice for preparing goatfish. This technique not only enhances the flavor and texture of the fish but also simplifies the cooking process and makes the dish look more professional.

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