Filleting round fish

Choose the freshest fish and fillet them yourself to be sure of the best-quality cut.

Cut off the fins and cut out the gills behind the head and discard.

Make a small cut at the bottom of the stomach, then cut along the underside, stopping just below the gills. Pull the innards out and discard. Rinse the inside of the fish out.

Make a cut around the back of the head, then working from head to tail, cut along the backbone. Holding the knife Pat, use long strokes to cut away the flesh, then pull the flesh away from the bones.