#fish-preparation

#fish-preparation

A fillet knife stands out from the rest of the knives in your collection primarily in how the blade is crafted. Those other three knives all have stiff, straight blades, which make them perfect for chopping, slicing, and crushing ingredients. But for the delicate work of breaking down a fish - separating the fillets from the body and removing the skin from those fillets - you need flexibility.

Excess water on mahi mahi causes it to steam rather than sear, resulting in a less desirable texture; patting the fish dry ensures a crispy crust.