A butterfly fillet can be created by filleting a larger fish such as Seabass or Rainbow trout into a single large fillet rather than two smaller ones. In place of removing the fillets from the backbone, gently pull out the bone using a very sharp fillet knife with the attached pin bones from the tail to the head.
Consequently, one fillet is created, rather than two. In most cases, the heads and tail end of the fish are left on during cooking to keep it together. When boning roundfish, it is best to bone them midway through, unless you plan to place meat stuffing with the skin on, then it is best to bone them from the rear, removing the anal fin.
In the same way that you would cut a normal fillet, you need to descale the whole fish before cutting it.
Kitchen shears are then used to make an incision along the spine from the head down.
In this case, rather than cutting through the entire belly, including the rib bones and fin bones to separate it; it is left attached and another incision is made along the opposite side of the spine before repeating on the other side.
Butterfly Filleting Final Step
As a final step, the spine, and ribs should be trimmed off of the magnificently huge butterfly fish fillet and the dorsal fin on one side, preferably with seafood scissors.
A tasty fish fillet is ready to be filled with flavorful herbs, vegetables and other wild foods, then folded back and baked. Alternatively, you might want to grill it or cook it in a large frying pan.
Our whole sea bass is also available for you to prepare at home just like what Hank Shaw is doing in some of his recipes. We sell sea bass butterfly fillets too!