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How to fillet a fish
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To fillet a fish, you’ll need a sharp knife. Here’s a basic guide:
Prepare Your Workspace:
Ensure your cutting board is clean and secure.
Have a bowl for scraps and a separate one for the fillets.
Clean the Fish:
Scale the fish if necessary.
Gut the fish by cutting from the vent to the base of the head.
Remove the Head and Tail:
Cut off the head just behind the gills.
Trim the tail.
Make an Incision:
Lay the fish on its side.
Make a cut behind the pectoral fin down to the spine.
Follow the Backbone:
With the spine as your guide, use long, sweeping strokes to cut along the backbone.
Separate the Fillet:
Once you reach the ribcage, gently lift the fillet and use the knife to cut through the ribs.
Repeat on the Other Side:
Flip the fish and repeat the process on the other side.
Remove Skin and Bones:
Lay the fillet skin-side down, and use the knife to separate the flesh from the skin.
Remove any remaining bones
