Filleting a Round Fish

Appears in

Published 2010

Cut just below the gills to the bone.
Turn the fish and repeat on the other side.
Cut along the dorsal line using a thin bladed knife.
Follow the bones, cutting as close as possible in order to remove the maximum amount of flesh.
Continue following along the bones while gently pulling the fillet back.
Continue sliding the knife to the tail, and cut along the stomach.
Flip the fish over and repeat the same process on the other side.
Remove the fatty section from the top, following the natural curve of the fillet.
Cut away the fatty area from the stomach.
Slice off any remaining fat and discard.
Use a pair of fish tweezers to remove the pin bones.
Using your fingertip, feel for the pin bones in the fillet.
Using the fish tweezers, gently pull the pin bones in the direction that they lay.
Make a small incision at the point of the tail, keeping the knife at a shallow angle.
With a gentle sawing motion, move the knife up toward the head of the fillet.
Continue to work towards the “head” of the fillet, folding it back as you go if it is a large fillet.
If your knife is at the proper angle, very little flesh will remain on the skin.