The most important thing is not to worry. Filleting fish is definitely something you get better at over time as your confidence grows. We started our filleting education on YouTube – so if we can do it, anyone can! Most round fish can be filleted following the simple steps below.
Step 1
Prepare like a boss! Make sure your working space, utensils and chopping boards are all clean and ready.
Step 2 (fig 1)
Hold the whole fish by the head, belly towards you. Using the tip of the knife, pierce the stomach of the fish, just under the chin. Run the knife from the head down the length of the fish, cutting open the stomach.
Step 3
Discard the innards and rinse out the cavity of the fish under cold running water. Make sure your fishy friend is nice and clean. Once happy, pat dry and return to the chopping board.
Step 4 (fig 2)
Just beside the head but to the left of the pectoral fin, make a deep, angular cut towards the head. Cut down until you hit the bone. Then turn the knife towards the tail, preparing to cut the fillet off.
Step 5
Run the knife down the spine to the tail using long, smooth cuts. The aim is to get the blade to cut gently between the spine and the flesh.
Step 6 (fig 3)
Repeat this motion all the way to the tail – the fillet should begin to come away. It can be easier to lift the fillet at this point, so you can see where you are cutting. Once the fillet is free, place it to the side.
Step 7
Turn the fish over and repeat this action with the second fillet. The second fillet can be a little tricky, but with patience and confidence, you will prevail!
Step 8 (fig 4)
Remove the skin from the fillets. Place the fillets skin side down on a chopping board. Begin by holding the fillet by the tail, then run the knife between the skin and the flesh, all the way down. Keep a tight hold of the skin during this process.