How To Filet A Dorado | Best Way To Cut A Dorado

You might be able to hunt down Dorados after following certain Dorado fishing techniques—you might've learned about every minute detail about Dorado spots to the best Dorado lures to trap them. However, consider yourself lucky if you stumbled upon a large fresh piece—give yourself a pat on the back.

But the duties aren't finished here; cutting Dorado immaculately has been recognized as an arduous game you can dwell into. However, many individuals make a blunder to cut through the stinking Dorado guts that will voraciously deplete your appetite.

For that exact purpose, Argentina's Best Hunting professionals have curated the right strategy to cut down a hunted dorado with no possibility of error.

Is Dorado a Good Eating Fish?

Before delving into the corrective methodologies of cutting a dorado, it is essential to pop eyes with the nutrient-enriched factors that dorado can contribute to.

Needless to say, Dorado is a good source of vitamin B12, B6, and selenium. In addition, this delectable and peculiar fish is enriched with protein and niacin that will ensure health in your body.

However, In this blog, we will discuss the right tactic to filet the fish after the glorious day of Dorado fishing.

Tools you will need:

 Sharp fillet knife

 Cutting board

 Tweezers or pliers (for removing bones)

 Paper towels

Step 1: Prepare the fish

 Lay the Dorado fish on a clean cutting board.

 Ensure your fillet knife is sharp and dandy; a dull knife will make the process a hard thing to endure

Step 2: Remove the scales

 Use the back of a knife or a fish scaler to remove the scales.

 Start from the tail and scrape the scales towards the head.

 Rinse off any loose scales under cold water.

Step 3: Make the initial cut

 With the fish lying flat on the cutting board, make a shallow cut just behind the gills on one side of the fish. This will act as your starting point for filleting.

Step 4: Begin filleting

 Hold the fish firmly by the tail with one hand while gripping the knife with the other.

 Insert the knife's blade into the shallow cut you made behind the gills and conscientiously glide the knife along the backbone towards the tail.

 Use long, smooth strokes with the knife, keeping it as close to the backbone as possible.

 Apply gentle pressure to separate the fillet from the fish.

Step 5: Remove the first fillet

 Continue running the knife along the backbone, gradually working your way toward the tail.

 As you progress, use your free hand to hold the fish steady.

 Once you reach the tail, lift the fillet slightly to separate it completely from the fish.

 Set the first fillet aside.

Step 6: Repeat The Process

 Flip the fish over and repeat the same process on the other side to remove the second fillet.

 Insert the knife behind the gills and run it along the backbone towards the tail, keeping the blade as close to the backbone as possible.

 Apply gentle pressure to separate the fillet from the fish.

 Lift the fillet from the tail end to separate it completely.

Step 7: Remove any remaining bones

 Comprehensively Inspect both fillets for any remaining bones.

 If found, Use pliers or tweezers to carefully remove any pin bones that may be present.

 Run your fingers along the fillets to feel for any small bones and remove them.

Step 8: Skin the fillets

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

 Starting from the tail end, insert the knife between the flesh and the skin at a slight angle.

 Gradually work the knife along the length of the fillet, applying gentle pressure to separate the flesh from the skin.

 Repeat this process for the other fillet, ensuring that all the skin is removed.

Step 9: Portion the fillets

 Once the fillets are skinned, you can portion them into desired sizes.

 Use the fillet knife to cut the fillets into smaller pieces, if desired.

Step 10: Rinse and dry

 Rinse the fillets under cold water to remove any remaining scales, skin, or bones.

 It is recommended to remove the excess moisture; for that exact reason, Gently pat the fillets with a paper towel.

Remain Caution While Cutting A Dorado

Remember to exercise caution when handling sharp knives and be mindful of your fingers throughout the process. In addition, make sure to filet the dorado without disrupting its guts for the unappetizing atmosphere. It is advised to run the blade through the bones and ribcage without ravaging the guts.

Conclusion

Dorado fishing is an exciting process an individual can experience—however, the steps mentioned above will help you keep the meat on the table, compromising on delights of taste,