Sharpen your skills as a coastal Texan and learn how to fillet a fish
Everyone on the Texas Coast ought to know how to fillet a fish, for the same reason you should know how to properly open a bottle of wine or change a flat tire. You just never know …
Coast Monthly enlisted Dan Allex, who runs Allex’s Seafood Market, 13730 Termini-San Luis Pass Road in Galveston, to show us how to fillet a red snapper.
1. Using a very sharp knife, place it right behind the fish’s front fin and cut through to the backbone.
2. Next, turn the knife blade so it’s flat, and cut along the backbone toward the tail.
3. The next step is to turn the knife blade so it’s flat and cut along the backbone toward the tail.
4. With one fillet removed, turn the snapper over and repeat the first two cuts. At this point, the fillet is called “on the half shell.” Some customers order the snapper scaled and filleted this way, Dan Allex said. It’s easier to grill this way, he said.
5. To remove the skin, hold the tail and, with the knife flat along the cutting surface, work the blade under the fillet to separate it from the skin.
6. Once the skin is removed, turn the fillet over and cut away the rib cage for a boneless, skinless fillet. Most customers at Allex’s Seafood order their snapper with “no bones, no skin,” Dan Allex said.