HOW TO DEBONE BANGUS PDF

Togore Remove gills and internal organs. The spines on the tail portion are very much attached to the muscle tendon, making it difficult to remove. Pull those spines out with long nose pliers. You will need, besides your cutting board and kitchen prep knife, a filleting knife, kitchen shears and a small pair of long nose pliers. Steps in Deboning Bangus With your kitchen shears cut the ribs away from the backbone. A larger pair will not give you the sensitivity you need.

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Be sure to select a large bangus because a smaller one is just as much trouble for less fish. You will need, besides your cutting board and kitchen prep knife, a filleting knife, kitchen shears and a small pair of long nose pliers. A larger pair will not give you the sensitivity you need. First scale the fish. Bangus is completely covered with shiny silver scales which adhere well and will take a bit of energy to scrape off some recipes fry the skin side crisp with the scales on.

Clean the fish the usual way - bangus has a very long body cavity similar to a trout. Whether you retain this or scrape it off depends on your recipe and intent.

See our Milkfish page for details. Cut out the dorsal fin by slicing in deeply along both sides. Make the usual cuts around the collar in front and use kitchen shears to cut the backbone to remove the head.

Cut off the tail and toss both head and tail into the stock pot. Cutting from the bottom side of the fish with your filleting knife, make filleting cuts from the back end of the cavity to the tail. You should now be able to open the fish down to the backbone as shown.

With your kitchen shears cut the ribs away from the backbone. With your filleting knife continue to cut down from the backbone right through the tail end of the fish. You should now be able to remove the backbone and have the fish in two neat halves.

Toss the backbone into the stock pot. Remove the ribs. They are easy to find and very easy to remove with long nose pliers - the least troublesome small bones in this fish. Pull them out straight forward with long nose pliers. Carefully feel along the cuts where both the head and tail were cut off and you will feel spine ends. Pull those pin bones out with long nose pliers.

Method 1 - Now you are ready to remove all those embedded pin bones. Gently open this seam with your fingers or filleting knife, prying apart rather than cutting.

Be careful not to cut through the pin bones deep down in the flesh, nearer the skin than the surface. Take your pliers and pull each one, holding down the flesh on both sides with your fingers to minimize tearing.

Now find the similar seam below the centerline and pry it open as you did the one above. Pull each spine bundle from the flesh on each side of the cut, holding the flesh in place with your fingers to minimize tearing. Carefully feel both walls and the bottom in all the cuts for any evidence of remaining pin bones. Check the cut surface at the head end one more time, this is the most likely place for pin bones to escape your notice.

By either method you should now have two sides of bangus, boneless, without pin bones, and recipe ready.

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