How to Filet a Fish

Filleting a fish is a fundamental skill for any angler or cook. A well-executed filet yields boneless, clean meat, ready for cooking. This guide outlines the simple steps to achieve a perfect filet.

Essential Tools

Before you begin, ensure you have the proper tools:

• Sharp Fillet Knife: A flexible, sharp blade (6 to 9 inches is typical) is crucial for navigating bones.
• Cutting Board: A large, stable board, preferably non-slip.
• Paper Towels or Cloth: For handling the fish and keeping the board clean.
• Water or Bucket: For rinsing the fish and disposing of waste.

Step-by-Step Filleting Guide1. Preparation

Place the whole fish on the cutting board, ensuring it is clean and chilled.

2. First Cut (Behind the Gills)

Holding the fish firmly, make a deep, vertical cut just behind the gill plate, cutting down until you feel the backbone. Do not cut through the backbone.

3. Lateral Cut (Along the Backbone)

Rotate the knife and follow the backbone toward the tail. Use a smooth, sawing motion, keeping the knife pressed firmly against the bone. The goal is to separate the meat from the ribs and spine in one continuous motion.

4. Remove the First Fillet

Once the knife reaches the tail, you should have one complete fillet attached only by a small piece of skin at the tail. You can now fully separate the fillet from the carcass.

5. Repeat for the Second Fillet

Turn the fish over and repeat Steps 2 and 3 on the other side to remove the second fillet. The carcass and head can now be discarded or used for stock.

6. Skinning the Fillet

This step removes the skin from the meat.

1. Lay the fillet skin-side down.
2. Grip the tail end of the fillet with your non-cutting hand.
3. Place the knife blade between the meat and the skin, holding the blade at a slight downward angle.
4. Firmly press the knife against the cutting board while you pull the skin toward you, sawing the knife back and forth slowly to separate the meat from the skin.

7. Remove Pin Bones

Check the fillet for any remaining pin bones (small bones that run along the lateral line).

Method	Description
Tweezers	Use a clean pair of needle-nose pliers or special fish tweezers to pull the bones out one by one.
V-Cut	Make a small V-shaped cut around the line of bones to remove the entire section of meat containing them.

8. Cleanup

Rinse the fillets under cold water and pat them dry. They are now ready to cook or store.