Fish Filleting

A simple technique on how to filet a whole fish. This is a great technique to master if you want to always work with the freshest products, while giving you autonomy to cut according to your preferences and the recipes you want to cook!

Cut behind the fish’s gills

Insert a knife in between the flesh and the rib cage, and run the blade along the spine. Start from the end of the head and go towards the tip of the tail to detach the first filet

Turn the fish on the other side and run the knife along the spine, above the fin

Cut behind the fish’s gill. Place the knife in between the flesh and the rib cage, and run the blade along the spine to detach the second filet

Trim off any excess spine from the filet

Pat the filets dry with a clean kitchen cloth

Hold the piece of skin at the end of the tail. Insert the blade between the flesh and the skin. Cut along the entire filet, keeping the knife as close to the skin as possible. Repeat with the other filet

Remove all bones with a tweezer

Cut the filets into the desired sizes. The fish is fileted

Now you’re ready to prepare your favorite fish recipes!

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