Så filear du din gädda som ett proffs | Fiskeliv | SVT

Introduction

This tutorial will guide you through the process of filleting a pike like a pro, as demonstrated by Robert in the SVT video. Filleting fish can be a daunting task for beginners, but with the right techniques, you can master it. We will also touch on a delicious recipe for breaded pike with horseradish, making this not only a skillful endeavor but a tasty one too.

Step 1: Prepare Your Tools

Before you start filleting, gather the necessary tools:

• A sharp filleting knife
• A cutting board or a clean surface
• A fish scaler (optional)
• A pair of gloves (for hygiene and grip)

Practical Tips

• Ensure your knife is sharpened properly to make clean cuts.
• A flexible knife can help navigate the contours of the fish.

Step 2: Scale the Pike

If you prefer to scale your pike, follow these steps:

1. Hold the pike firmly by the head.
2. Use the fish scaler or the back of your knife to scrape from the tail towards the head.
3. Rinse the fish under cold water to remove loose scales.

Common Pitfalls

• Avoid scaling against the grain; this can cause the scales to stick and make it harder to clean the fish.

Step 3: Make the Initial Cut

To begin filleting:

1. Lay the pike on its side on the cutting board.
2. Start behind the gills and make a diagonal cut down to the spine.
3. Ensure your blade is angled towards the head.

Practical Advice

• Take your time with this cut to avoid cutting too deep or missing the spine.

Step 4: Fillet the Pike

Now that you have your initial cut:

1. Continue the cut along the spine, using long, smooth strokes.
2. Follow the rib cage down to the tail, keeping the knife flush against the bones.
3. Once you reach the tail, you can cut through to separate the fillet.

Key Points

• Work slowly and let the knife do the work.
• Use the backbone as a guide to achieve even fillets.

Step 5: Remove the Skin (Optional)

If you want skinless fillets:

1. Place the fillet skin-side down on the cutting board.
2. Start at the tail end, inserting the knife between the flesh and skin.
3. Angle the knife slightly down and pull the skin while slicing to remove it in one piece.

Practical Tips

• Keep the knife blade as flat as possible to avoid losing too much meat.

Step 6: Prepare for Cooking

Once you have your fillets:

1. Rinse the fillets under cold water to remove any blood or debris.
2. Pat them dry with a paper towel.
3. You can now season or bread your fillets as desired.

Step 7: Cook the Fillets

Here’s a quick recipe for breaded pike with horseradish:

1. Ingredients:

   • Pike fillets
   • Breadcrumbs
   • Egg
   • Horseradish sauce
   • Salt and pepper

2. Instructions:

   • Preheat your oven or skillet.
   • Dip the fillets in egg, then coat with breadcrumbs.
   • Cook until golden brown on both sides.

Conclusion

Filleting a pike can be an enjoyable and rewarding experience. With practice, you will become more adept at handling the knife and preparing the fish. Remember to keep your tools sharp and work patiently. Enjoy your freshly filleted pike, and try the delicious breaded recipe for a tasty meal! Happy fishing and cooking!