Fish Filleting
Here's a simple technique for filleting a whole fish. By mastering it, you’ll always be able to work with the freshest ingredients and enjoy the freedom to cut according to your preferences and the recipes you want to prepare.
Make a cut just behind the gills to remove the head of <quantity>1</quantity> round fish
Slice the knife down until you feel the backbone. Turn the knife flat, with the edge facing the tail. Glide the blade along the backbone, following the rib bones, all the way to the tail. Lift off the first fillet
Flip the fish over and repeat the process to remove the second fillet
With a sharp knife, trim off the thin rib section
Trim the fish, saving the trimmings to use in many dishes
Use fish bone tweezers to pull out the pin bones. The fillet is clean
Use this skill in various fish!
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