Having Trouble Filleting A Fish? Here's How To Do It

While catching a fish and eating a perfect fillet of fish can be a child’s play, filleting a fish seems tougher than rocket science. With a long list of steps and absolute finesse, filleting a fish isn’t everyone’s cup of tea. However, we have listed the steps to get a perfect fillet of fish to make your work easy. Here is how to do it. 

  1. Descaling the fish
    Descale the fresh catch with the back of your knife. For smooth and hassle-free descaling, scrape the scales from tail to head with a long stroke. 
  2. Remove the guts
    Cut the fish open from head to tail by running your knife along its body. Wear gloves and remove the guts followed by a rinse with cold water. Keep a trash bin nearby to avoid the mess.
  3. Chop the head off
    Chop off the head of the fish where it meets the gills. You can keep the head to use it for making fish stock.

  4. Cut the fins
    Cut the fins of the fish using a scissor for smooth filleting. Fins can get in your way and will result in an inconsistent cut.
  5. Start your cut
    Use a sharp knife and use the backbone of the fish to guide you through the cut. Slide the knife in a slicing motion and slice it from the tail of the fish. Lift the fillet after cutting to check if the fillet is detached perfectly from the backbone and the side. 
  6. Repeat on the other side
    Turn the fish over and run the knife on the other side in the same way to get another fillet. 
  7. Debone the fish
    Get your tweezers or boning knife and debone your fillet. Run your fingers from the tail to the top and remove the bones carefully using the tweezers. Wear gloves for safety.
  8. Skin the fillet
    Make a cut where the skin meets the flesh and run your knife towards the opposite end to remove the skin. Make sure to hold the skin firmly to prevent any cuts or incisions on the flesh.

  9. Remove the fat
    Fillets are meant to be served as lean as possible which is why it's important to trim away the fat. Use your knife and carefully trim the fat as you do with a chicken or a beefsteak. 

Freshly filleted fish is all things nice and delicious. However, if you want to have your fillets later, you can rinse them with cold water and store them in a container for up to two days. Follow these steps for a perfectly filleted fish and have a fishy affair!