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How to 'butterfly' a fish  Rating:  Rating
 
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 Posted: Wed Feb 8th, 2012 08:20 am
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zulu-X-treme
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So you’ve cleaned the fish properly and it’s time to ‘butterfly’ it...

I prefer using this mini cleaver to ‘butterfly’ the fish... It’s super sharp and slices brilliantly, even through the bone... You could of course use a filleting knife...





Whereas when you cleaned the fish, you would cut up to the head from the anal hole... You are now going to cut in exactly the opposite direction... Sort of following the bone as close as possible toward the tail from the anal hole, with short quick slices...








Once you have done that you’ll need to work your way up along the spine, again with short slices, making sure you cut right down to the skin...





You will eventually get to a section of hard bone; this is where the cleaver comes in handy... By having someone hold the fish rest the cleaver on these bones and with a sharp chop (I just strike the back of the cleaver with the side of my hand) you are almost able to penetrate right through to the inside of the head... Of course you don’t want to chop your wife’s fingers off... lol.





And finally... For the fish to lie completely flat there’s a small piece of muscle/sinew/something like that just behind the gill plate that needs to be cut... You’ll see that once you have done this, the head lays nicely to one side, making it a lot easier to put into the grill...





Now it’s time to spice, season and oil... When you’ve done all this, let the fish rest in the fridge for a while... The longer the better...








I’ve found that by cooking the fish skin side down (facing the flames) in the beginning really helps the flavour to penetrate the meat... You can also safely leave it a little longer to cook on this side... Don’t turn the fish too many times, it will leave the meat dry...





Time to eat...





The dogs can’t wait for this part of the evening... lol.





And there you go...

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 Posted: Wed Feb 8th, 2012 08:34 am
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PatrickC
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Great post! Quick question what spices have you used?

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 Posted: Wed Feb 8th, 2012 08:40 am
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zulu-X-treme
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PatrickC wrote:
Great post! Quick question what spices have you used?

Well my wife is normally in charge of that... lol. If there's lots of fish we try and do them all differently, sort of experiment a bit... I'll find out from her tonight exactly what we did to these...

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 Posted: Wed Feb 8th, 2012 08:41 am
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lebaka
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jeez man dont post this stuff just before lunch i am staring down a peanutbutter sandwich then i see this:fbash

but tx anyways will give it a bash

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 Posted: Wed Feb 8th, 2012 08:58 am
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zulu-X-treme
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lebaka wrote:
jeez man dont post this stuff just before lunch i am staring down a peanutbutter sandwich then i see this:fbash ...

I'll think of you while I enjoy the left-overs from lastnight... lol. By the way great avatar... lol.

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 Posted: Wed Feb 8th, 2012 09:10 am
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benniejordaan
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Mana: 
Great post!

Love how you've done your nails!

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 Posted: Wed Feb 8th, 2012 10:08 am
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zulu-X-treme
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benniejordaan wrote:
Great post!

Love how you've done your nails!


Thanks for noticing Bennie... ;)

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 Posted: Wed Feb 8th, 2012 10:19 am
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lebaka
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benniejordaan wrote: Great post!

Love how you've done your nails!

lololol

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 Posted: Wed Feb 8th, 2012 10:23 am
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JFE
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Lekker, question, where you cut down the rib cage, doesn't it leave you with a lot of bones to pick out.

Last edited on Wed Feb 8th, 2012 10:25 am by JFE

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 Posted: Wed Feb 8th, 2012 10:48 am
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zulu-X-treme
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JFE wrote:
Lekker, question, where you cut down the rib cage, doesn't it leave you with a lot of bones to pick out.

It's actually not bad, with it cooked this way you can very easily remove the meat from the bones... Fair enough as is always the case there will be the odd bone getting past... lol.

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 Posted: Sat Oct 13th, 2012 11:58 am
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OvaR8ed
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I do it a bit different where I go in from the top next to the dorsal fin. Cut down all along the bones and around the spine. Then I use the Chicken cleaning scissors to cut the ribs from the spine, then I finish off again with the knife.

I leave the piece of skin between the tail and the poephol to form the butterfly...

Attachment: IMAG0475.jpg (Downloaded 938 times)

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 Posted: Sat Oct 13th, 2012 11:59 am
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OvaR8ed
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...

Attachment: IMAG0477.jpg (Downloaded 940 times)

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 Posted: Sat Oct 13th, 2012 04:13 pm
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zulu-X-treme
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Very cool!!!

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 Posted: Mon Oct 15th, 2012 06:54 am
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KiranN
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Great Post .. i will try it soon.

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 Posted: Mon Oct 15th, 2012 12:09 pm
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shuraj
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nicely done gents .

making me hungry

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 Posted: Fri Oct 19th, 2012 08:52 am
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Willemossel
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How we Capies do it. 

This method enables you to stuff the belly cavity with goodies and to close it up again.

Attachment: gutting a hottie.jpg (Downloaded 792 times)

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 Posted: Fri Aug 30th, 2013 05:54 pm
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potevan
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Red Roman & Santer

Scale the fish first. Cut in from the back, through the head and remove guts. Be careful not to go through the stomach area. Lightly spice with whatever is to your liking. I use salt n black pepper. Braai mostly skin side down. Just before it is ready, use a basting brush and brush some melter butter with lemon and garlic on the flesh side and give it a quick braai on the flesh side. Serve with salad, fresh bread and jam....

 

Attachment: RedRoman n Santer.JPG (Downloaded 517 times)

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