About Butterfly Fish

If you plan to pan-fry, dry or grill a small-to-medium fish, you can use the butterfly method of preparing it for cooking. Easier than filleting, butterflying a fish will allow it to cook evenly and thoroughly throughout. You can leave the head on or remove it, if you prefer.

Instructions

1 Ask the fishmonger or seafood department employee to clean the fish for you.
2 Insert a sharp knife into the belly of the fish at the base of the tail, with the sharp part of the knife facing the head of the fish.
3 Press down on the knife until you can feel the spine of the fish.
4 Push the knife from the tail to the head, keeping the point of the knife right above the spine of the fish.
5 Withdraw the knife, and place it once again at the tail of the fish, this time on the opposite side of the spine.
6 Draw the knife from the tail to the head, keeping the point just above and to the side of the fish's spine.
7 Open the fish like the pages of a book, and press each side open until the fish resembles a butterfly with open wings.

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