This is a step by step process on how to fillet fish that you can use in your favorite preparations. This is the best way to have the freshest fish, which is ideal for sashimi and crudos. Here we used mullet fish, but you can use this technique for other flat or even round fishes, such as mackerel, sea bass, and monkfish. Grab your knife and follow these easy instructions to fillet your own fish from scratch.
Make an incision through the backbone of 1 mullet fish to expose the spine
Cut through the bones, from the center of the fish towards the head. Cut from the center towards the tail. Remove the first fillet by cutting through the gills
Turn the fish skin side up and remove the second fillet by cutting from the center towards the edges. Cut through the gills to detach the second fillet
Trim off the excess spine from the fillet
Repeat with the other fillet
Make a cut through the tail of the fillet, without cutting through the skin. Hold the skin, with the flesh side up, and cut along the entire fillet. Make sure to keep the knife as close to the skin as possible. Trim off any remaining piece of skin
The fish is filleted and ready to be used. Enjoy!
Yield 2 fillets