How To Filet Fish
Filleting a fresh fish is an economical, healthy way to cook, and a lot more fun than simply heating up pre-cooked, store bought fish so it's practical to know how to filet fish. How to filet fish successfully is an art and takes careful precision. You will want to make sure that you are in a fully functional kitchen with a refrigerator, sink, stove, and countertops to prepare the fish.
- Sharp Knife
- Cutting Board
- Plastic or Latex Gloves
- Gut the fish. Take the sharp knife and slice the fish directly through the stomach. You may want to wear gloves for this part. Proceed to remove all of the internal organs of the fish until all that remains is muscle and bone. Throw the internal organs away and rinse the fish out with water.
- Slice the neck. Use the knife to make an incision on each side of the fish, at the gills, to separate the head from the body. Keep the head intact, but cut through the meat.
- Slice the top. Use the knife to cut a straight line across the top of the fish, right near the top fin.
- Filet. Very slowly and carefully, run your knife along the bone, lifting the meat up with your other hand. You are basically peeling the meat off the bone, so running the knife flat along the bone will be just enough to separate it. Start at the top, from the neck, until you get to the center, and then switch to the stomach and work on that area. Once you have filleted that side, slice it off the neck and tail, and repeat on the other side.