Filleting a fish is quick, and not at all difficult. You'll need a sharp, thin-bladed knife.
Difficulty: Easy
Time Required: 5 minutes
Here's How:
- If your fish is not cleaned (you caught it, say) do so by slipping a sharp knife into the anus and cutting up towards the gills. Remove the intestines and rinse.
- Lay the fish on its side and make a vertical (top to bottom of the fish) cut just under the pectoral fin.
- Holding the fish by its head, cut horizontally from the vertical cut to the tail (the knife will be parallel to the fish's spine) to release the first fillet.
- Flip the fish and cut the second fillet free.
- Put the first fillet skin-side-down, press down on the tail end, and cut along the underside of the fillet to remove the skin.
- If the fillet has a row of spines in it, remove it by making angled cuts above and below the row (you'll remove a notch of flesh that contains the spines).
- Do the same with the other fillet. Done!
Tips:
- As I said above, you'll need a sharp, thin-bladed knife. It should be at least 6 inches (18 cm) long and flexible.
- Use the bones and heads to make fish stock.
What You Need:
- One or more fish
- A sharp knife
- A cutting board
