Over the last few weeks we have learned how to preserve, scale and skin a fish. Now we’re learning how to properly fillet a fish. There are several methods for filleting but we are only going to discuss the easiest. If you do not get it right the first time, don’t worry, it takes practice!
Filleting a fish simply means to remove its flesh from its bones. If you are filleting your fish, you will not need to scale it. Since fillet knives are very, very sharp, we recommend wearing protective, metal-mesh fish gloves to prevent injury during the process. Follow our step by step guide to master filleting!
- Fillet Knife
- Metal-Mesh Fish Gloves
- Place the fish on a cleaning table or flat surface and lay it on its side
- Make a cut behind its gills and pectoral fin, down to the backbone. Make sure to not go through the backbone.
- Keeping the knife inside of the fish, turn the blade around and cut through its ribs towards the tail region, using the backbone as a guide.
- Lay the fish on its other side and repeat steps 1-4
- Re-insert the knifes blade near the ribs and cut away from the rib area. Repeat on both sides
- Lay the fish skin side down and insert the knife a ½ inch from the tail at an angle. Using a firm grip, gently saw against the skin. Do not saw through the skin.
- Remove both fillets from the skin and wash with cold water. Pat dry with a paper towel and either cook or freeze
How do you fillet a fish? Share your answers with us on Facebook!