Filleting Round Fish

Once a fish has been scaled, trimmed and gutted through the stomach, it can be filleted or cut into large boneless slices. Two fillets - one from each side - can be cut from round fish, such as the salmon shown here. Use a sharp, flexible filleting knife and work carefully to leave as little flesh on the bones as possible. Check the fillets for pin bones. (see page 54).

1. Make a cut around the back of the head then, working from head to tail, using the rib bones as a guide, cut along one side of the backbone. Holding the knife flat use long, even strokes to cut the flesh away. Run the knife over the rib bones, holding the free flesh with the other hand.

   

2. Turn the fish over and repeat step 1 to remove the remaining fillet. The head and carcass will be left. Use the bones along with the head, but not the gills, to make fish stock, if you like. The fillets may be skinned as for flat fish before cooking, depending on what the finished dish calls for.