How To Fillet Fish

Learning how to fillet a fish is a valuable skill for any home cook or angler. Whether you’ve caught a fresh fish or bought one from the market, knowing how to properly fillet it ensures you get the most out of your catch. In this comprehensive guide, we’ll take you through the step-by-step process of filleting a fish like a pro.

Equipment Needed:

• Sharp fillet knife
• Cutting board
• Clean kitchen towel or paper towels
• Tweezers or fish pliers (optional)

1: Prepare the Work Area

• Start by laying out your cutting board on a clean, flat surface. Ensure the area is well-lit and free from any clutter.

2: Scale the Fish (Optional)

• If the fish still has scales, use a fish scaler or the back of a knife to remove them. Scale the fish under cold running water to prevent scales from scattering.

3: Gut the Fish

• Use a sharp knife to make a shallow incision along the belly of the fish, from the anus to the base of the gills.
• Carefully remove the entrails, being mindful not to puncture the intestines. Rinse the cavity thoroughly under cold water to remove any remaining blood or debris.

4: Rinse and Pat Dry

• Rinse the fish under cold running water, inside and out, to ensure it’s clean.
• Use a clean kitchen towel or paper towels to pat the fish dry. Removing excess moisture will make it easier to handle and fillet the fish.

5: Make the Initial Incision

• Place the fish on the cutting board with its belly facing up.
• With a sharp fillet knife, make a diagonal incision behind the fish’s pectoral fin, cutting down to the backbone. Angle the knife towards the head.

6: Start Filleting

• Holding the knife parallel to the cutting board, glide it along the backbone towards the tail in a smooth, slicing motion.
• Use your other hand to gently pull the flesh away from the bones as you cut. Keep the knife blade angled slightly downward to follow the contours of the ribcage.

7: Remove the Fillet

• Once you’ve reached the tail, use the knife to separate the fillet from the fish’s body by cutting through the skin.
• Flip the fillet over and repeat the process on the other side of the fish to remove the second fillet.

8: Remove the Rib Cage (Optional)

• If desired, use the knife to carefully trim away the rib cage from each fillet. This step is optional but can result in a cleaner presentation.

9: Check for Bones

• Run your fingers along the fillets to feel for any remaining pin bones. Use tweezers or fish pliers to pull out any bones you find.

10: Rinse and Store

• Rinse the fillets under cold water to remove any stray scales or bone fragments.
• Pat the fillets dry with a clean kitchen towel or paper towels.
• If not cooking immediately, store the fillets in an airtight container or wrap them tightly in plastic wrap and refrigerate.

How to fillet fish, mastering the art of fish filleting takes practice and patience, but with this step-by-step guide, you’ll soon be filleting fish like a seasoned pro. Whether you’re preparing a fresh catch for dinner or buying fish from the market, knowing how to fillet it properly ensures you get the most out of every delicious bite. Happy filleting!