"Big Fish, Big Knife – Pangas Cutting in Action!"

Описание: "Big Fish, Big Knife – Pangas Cutting in Action!"

Pangas (Pangasius) Fish Cutting Guide

Pangas (Pangasius) is a type of catfish, well-known for its soft texture and boneless fillets. It’s widely enjoyed around the world. Cutting pangas fish the right way requires some skill to ensure clean and perfect fillets. Here’s a step-by-step guide to help you cut it like a pro:

Tools You’ll Need:

A sharp fillet knife

A sturdy cutting board

Kitchen gloves (optional)


Step-by-Step Cutting Process:

1️⃣ Prepare the Fish

Rinse the pangas fish thoroughly under cold running water.

Pat it completely dry with a clean towel.


2️⃣ Make the First Cut

Lay the fish flat on the cutting board.

Hold the head firmly and make a diagonal cut just behind the gills toward the backbone. (If the fish is headless, skip this step.)


3️⃣ Filleting the Fish

Insert the knife along the backbone, starting from the head end (or the top if headless).

Use long, smooth strokes to separate the flesh from the rib bones.

Flip the fish and repeat the process on the other side.


4️⃣ Removing the Skin (Optional)

Place the fillet skin-side down on the cutting board.

Hold one end of the skin firmly and slide the knife between the skin and flesh at a slight downward angle.

Keep the skin tight as you move the knife with smooth strokes.


5️⃣ Portioning the Fillets

Cut the fillets into desired shapes and sizes — strips, cubes, or steaks.


6️⃣ Cleaning & Storage

Rinse the fillets again to remove any leftover scales or residue.

Pat them dry and store as needed.

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