How to Fillet Fresh Fish: A Step-By-Step Guide

How to Correctly Fillet Fresh Fish: A Step-By-Step Guide

Filleting a fresh fish might seem daunting, but with the right technique and a little practice, you can master the art of creating beautiful, clean fillets. Whether you're preparing your catch from a fishing trip or a purchase from the market, follow these simple steps for a successful filleting experience.

Tools You'll Need

A sharp fillet knife
A cutting board
Clean water
A pair of fish tweezers or pliers
A bowl for discarded parts

Step 1: Prepare Your Workspace

Start by setting up a clean, non-slip surface. Ensure your knife is sharp to minimize tearing and maximize clean cuts.

Step 2: Rinse and Scale the Fish

Rinse the fish thoroughly under cold water. Use a fish scaler or the back of a knife to remove the scales, working from tail to head. Ensure the entire fish is descaled, then rinse again to remove any loose scales.

Step 3: Remove the Head and Gut the Fish

Place the fish on its side.
Cut just behind the gills and pectoral fins, slicing straight through to remove the head.
Make a shallow cut along the belly from the anus to the head to open the cavity.
Remove the entrails and rinse the cavity under running water.

Step 4: Make the First Fillet

Lay the fish flat with its back facing you.
Insert the knife behind the head and cut down to the backbone.
Turn your knife horizontally and follow the backbone, cutting towards the tail.
Keep your strokes smooth and steady, using the spine as a guide.
Lift the fillet away once fully separated.

Step 5: Repeat for the Other Side

Flip the fish over and repeat the filleting process on the opposite side. This side may feel a bit trickier since it requires working from a different angle, but patience is key.

Step 6: Remove the Rib Bones

Lay each fillet skin-side down. Use your knife to carefully trim away the rib bones, cutting close to the bone without removing too much flesh.

Step 7: Skin the Fillet (Optional)

Place the fillet skin-side down on the cutting board.
Hold the tail end firmly.
Slide your knife between the flesh and the skin at a slight angle, pulling the skin taut as you work the knife through.

Step 8: Pin Bone Removal

Run your fingers along the fillet to locate any pin bones. Use tweezers or pliers to gently remove them.

Final Tips for Perfect Fillets

Keep your knife sharp for clean cuts.
Use smooth, confident strokes.
Practice makes perfect, so don't get discouraged!

Now that you've mastered filleting, you can cook and enjoy your fresh fish in countless delicious ways. Bon appétit!