Slice the burbot. Separate the head, cut off the tail – all this can then be used to make fish broth or fish soup. Gut by cutting the abdomen lengthwise, rinse with cold tap water. Make a deep longitudinal incision along the ridge. Separate the fillet from the spine directly with your hands. The ridge is also sent to the future broth.
Remove the skin from the fillet (skin - into the broth). I do this: I cut the lean carcass into segments – it's easier to continue working this way. With a sharp knife, I cut the meat from the peel. Take portion pieces, they are also convenient for cooking fish pieces for a meat grinder.