Knife Skills: Filleting a Whole Fish

Notes

Filleting a whole fish works because it allows you to follow the natural contours of the fish, yielding clean, even fillets. A sharp knife is crucial to avoid tearing the delicate flesh. Common mistakes include using a dull knife or cutting too fast, which can result in jagged edges or wasted meat. Always keep your fingers tucked and use a fork to gently hold the fish while filleting to avoid injuries. To store your fillets, wrap them tightly in plastic wrap or place them in an airtight container and refrigerate for up to two days. For longer storage, consider freezing the fillets in a freezer-safe bag for up to three months. Understanding fish anatomy and taking your time will make this technique safer and more efficient.

Steps

1. 1 Select a sharp, flexible fillet knife, ideally 6-8 inches long.
2. 2 Rinse the whole fish under cold water and pat it dry with paper towels.
3. 3 Place the fish on a clean, sturdy cutting board with the belly facing up.
4. 4 Starting at the tail end, make a shallow cut along the belly to the head.
5. 5 Gently open the cavity and remove the innards and gills with your fingers or kitchen shears.
6. 6 Rinse the fish cavity under cold water and pat it dry again.
7. 7 Lay the fish on its side and insert the knife just behind the pectoral fin.
8. 8 Slice down towards the backbone, angling the knife to follow the spine.
9. 9 Continue cutting towards the head, keeping the blade flush against the bones.
10. 10 Flip the fish over and repeat on the other side to remove the second fillet.
11. 11 Turn the fish skin-side down and carefully cut between the skin and the remaining fillet.
12. 12 Remove any pin bones from the fillets using tweezers or pliers.
13. 13 Rinse the fillets under cold water and pat them dry with paper towels.
14. 14 Slice the fillets into serving portions or store them whole.