Fillet King George Whiting is a delicious fish that can be prepared in many ways. If you’re planning to cook the fish, filleting it is a necessary step. Here’s a step-by-step guide.
- A clean cutting board
- A sharp knife
- A pair of pliers
- A bowl of water
Step 1: Scale the Fish Use a scaler or the back of a knife to remove the scales from the fish. Hold the fish firmly by the tail and, using gentle strokes, scrape the scales from the tail towards the head. Make sure to remove all the scales, as they can be tough and unpleasant to eat.
Step 2: Gut the Fish Using a sharp knife, make a cut along the underside of the fish from the anus to the head. Use your fingers or a pair of pliers to pull out the guts and discard them. Rinse the inside of the fish thoroughly with water.
Step 3: Remove the Head Using a sharp knife, make a shallow cut behind the gills and cut through the spine towards the tail. Then, use your fingers to grip the head and gently twist it to snap the spine. Remove the head and discard.
Step 4: Fillet the Fish Lay the fish on the cutting board, skin-side down. Starting at the head, make a cut along the spine and down towards the tail. Use the knife to carefully separate the flesh from the bones, pulling the fillet away from the spine as you go. Repeat on the other side.
Step 5: Remove the Skin Hold the fillet at the tail with one hand and use the knife to make a shallow cut between the skin and the flesh. Use your other hand to pull the skin away from the flesh, using a back-and-forth motion.
Step 6: Rinse the Fillets Rinse the fillets thoroughly in a bowl of water to remove any remaining scales or bits of guts. Make sure to rinse both sides of the fillet.
And that’s it! King George Whiting may seem intimidating at first, but with a little practice and patience, it’s a simple process that can be mastered in no time. Remember to always use a sharp knife and practice safe handling and cleaning practices when preparing seafood.
Always use a Sharp Filleting Knife.
Dale Showing Us How to Clean Fish In this Case KGW
Cleaning and filleting Australian snapper is a great way to prepare this delicious fish. Here’s a step-by-step guide on how to clean and fillet Australian snapper:
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King George is a delicious fish that can be cooked.in a variety of ways. Here’s a simple recipe for cooking KGW that highlights its delicate flavor:
Pan-Fried King George Whiting
- 4 KGW fillets, skin-on
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- Lemon wedges, for serving
- Pat the KGW fillets dry with a paper towel and season with salt and pepper.
- Place the flour on a shallow plate or bowl and lightly coat the fillets on both sides.
- Heat the olive oil in a large non-stick pan over medium-high heat.
- Once the oil is hot, carefully place the fillets in the pan skin-side down.
- Cook the fish for 3-4 minutes on each side, or until the skin is crispy and the flesh is opaque and cooked through.
- Serve the fish hot with lemon wedges.
Reedy's Rigs Fishing Tackle