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Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
Semi-flexible Swiss fillet knife — trout, salmon, white fish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Thread fillets on wooden skewers,place in a single layer in a shallow baking pan.Combine soy sauce,ketchup,red wine vinegar, brown sugar,oil,gingerroot and lemon rind.Pour mix over fish. Marinate for 30 min,turning occasionally.Place skewers on broiler pan.Broil 3" from the heat for three min on each side.Serve over rice.Remaining marinade can be combined with 1/4 c. water,heated to boiling and used as a sauce.Serves 4.