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Recipe Book
How to fillet a fish

To fillet a fish, you need to use a very flexible and extremely sharp knife.

  • Begin by cutting in to the fish right under the fin and moving towards the head.
  • Switch direction and cut towards the tail so that you can separate the central bone from the flesh.
  • Press down on the central bone with your knife and run it along the bones.
  • When you get to the tail, cut up and away from the fish, leaving the tail connected to the bones.
  • Flip the fish over and repeat the same process on the other side.
  • You can discard the head, spine and tail, or use it to make stock!
  • The top part of the fish should be cut away and should be easily removed.
  • Flip the fish over and repeat the same process on the other side.
  • Place a small bowl filled with water close to you.
  • Dip your fingers in the water and gently rub them over the flesh to feel for any little bones.
  • Remove them with your fish bone tweezers.
  • Dip your hand in the water to release the little bones that would otherwise stick to your fingers.
  •  Repeat this process until you are sure you have removed all of the little bones.
  • Dry off your fish with some paper towels to remove any of the added moisture.
  • Now you can leave the skin on or remove it.
  • If you want to remove the skin place the fillet of fish skin side down on your cutting board and run your knife in between the flesh and skin to remove it.
  • Cut in to pieces.
  • If you want to leave the skin on place the fillet of fish skin side up on your cutting board and press the flesh between your thumb and forefinger gently squeezing it together.
  • Make a series of cuts along the top, scoring it deeply but just in the middle.
  • This is done so that you are able to season the fish correctly.
  • When you want to cook it, always begin cooking skin side down!