French · IV The Method
Round Fish Filleting (Flat Knife Technique)
I
Origin
Not yet written for this entry.
II
Description
The extraction of two clean fillets from a whole round fish — running the knife along the backbone, over the rib cage, and off the pin bones — with maximum yield and no tearing. The technique requires a flexible filleting knife maintained flat against bone at all times, and the discipline to let the bone guide the blade rather than pushing through flesh.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year