Well, there are countless options — and separating the good, the bad, and the ugly can at times feel more challenging than slicing the Y-bones out of a pike, blindfolded. The trouble is, the wrong knife can waste meat, make filleting a nightmare, and increase the risk of slicing ...
Fillet the fish, remove skin and bones. Cut thefilletsinto very thin, small pieces (as in the preparation of salmon). If you are using pike, use only pieces from tail or belly. Season the pieces - make sure there is no "reddish" tissue left - with salt, pepper, lemon juice and "...