How to Process an Ora King Fillet

1. Remove the Pin Bones

• Lay the fillet skin-side down (if skin is still on).

• Run your fingers gently down the center of the fillet to locate the pin bones—you’ll feel a line of small, firm bones.

• Use fish tweezers to carefully pull each bone out in the direction it’s angled.
  (Tip: Grip firmly and pull steadily to avoid tearing the flesh.)

2. Slice Down the Middle

• With the fillet laid flat, slice lengthwise down the middle, starting from the tail end and cutting toward the collar.

• This creates two long halves, making it easier to portion and handle evenly.

3. Portion One Side

• Start with one half of the fillet.

• Cut into even portions, depending on your desired weight or presentation size—typically 5–6 oz (140–170g) each.

• Use long, smooth strokes for clean cuts that preserve the integrity of the flesh.

4. Trim the Edges

• Clean up each portion by trimming any ragged edges or tapering tips, creating straight, uniform lines for a polished, professional look.

5. Wrap for Storage

• Once portioned, wrap each piece tightly in plastic wrap, pressing out any air to help maintain freshness.

• For extra freshness, place wrapped portions in a sealed container or vacuum bag.

Storage Tips:

• Keep portions refrigerated and use within 2–3 days.

• For longer storage, freeze immediately after wrapping and use within 2 months for best quality.

Optional Pro Tip:

• If skin-on, you can lightly score the skin before cooking for a crisp, even sear.

• Mark your portions by thickness if you plan to cook them at different times or temperatures.