Filleting Roundfish

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Published 1989

Two fillets are cut from most round fish, one from each side of the backbone. Here, salmon is shown.

Holding the knife horizontally, slit the skin from head to tail along one side of the backbone.
Cut down to the backbone just behind the fish head.
Holding the knife flat and keeping the blade in contact with the bone, cut away the flesh from head to tail in a continuous motion.
Cut back over the rib cage of the fish to free the flesh from the backbone, and remove the fillet completely.
Turn the fish over and remove the second fillet in the same way, working from head to tail.

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