“Oroshi hocho knives”. Photo by Cafe Nervosa. File Source: Wikimedia Commons. License: Creative Commons Attribution ShareAlike 2.5 Generic license.
How to fillet a fish
Grab a knife – any knife.
Just as long as it is sharp.
Grab a fish – any fish.
Just make sure it is scaled,
fresh and safe to eat.
Firmly pressed down,
don’t let it slip.
Along the spine –
on an angle,
cut from head to tail.
Watch your fingers.
Diligent and cautious –
glide between flesh and bone,
all the way through
to the other side.
Note: I was inspired to write this poem after recently reading Bizzy Lizzy’s Good Things’s post “Food Verse – inspirational food writing in the form of poetry and verse”.
Now that’s how you convince a guy who just buys fish fillets, to try and make his own :D
Thanks Michael, I appreciate that. Practice makes perfect and I’m always learning. It’s good fun to know how to cook.
How brilliant! Love this… Clever, refined and fun…You got talent not just with your amazing recipes, but your creative writing as well. Well done Padaek.. We love you!!!
Hi Josie and Maud, Thanks for your visit and comment. I really appreciate it. I’m glad you like the poem and the recipes on the blog. Please let me know how you go if you decide to give any of the recipes a try.
We made the silverfish fish cakes and the rolls… Amazing!!
I’m glad you enjoyed them both. There’s plenty more for you to try. Stay tuned. Thanks for your comments!
A lovely poem! I’ve never filleted a fish…
Cheers,
Rosa
Hi Rosa, Thanks for your comment. I’m glad you like the poem. Filleting a fish is easy and with practise, anyone can be good at it. Just be careful of your fingers and hands.
Great tips in the form of a poem! Thanks for sharing!
Julie
Gourmet Getaways
Thanks very much Julie. I appreciate it.
[laughter] . . . Oh love the poem and always try and fillet my own fish, but [hmmm :) ! I begin at the opposite end of the beastie!!!!!
Hi Eha, Thanks for your comment. I’m glad that you like the poem. Filleting a fish is easy with practice, and rewarding too. You can also use the bones for soup and stock. I always start at the head end. There are different ways to do it but I’m certain all of them work well. Best wishes!
you have made it sound too easy! great poem tho!
Hi milkteaxx, Thanks for your comment and kind words. Filleting a fish is easy and good practice for your knife skills.
Love it! :)
Thanks Jem! I appreciate it.