How to Fillet a Round Fish
Working with a whole round fish requires a sharp knife and a steady hand. You are looking to separate the loin from the skeleton while keeping waste to a minimum.
Sharpness is your only safety net.
A dull knife will slip and tear the flesh; a sharp knife will glide through the skin and connective tissue with minimal effort.
- Flexible filleting knife
- Large cutting board
- Tweezers for pin bones
- Paper towels
What goes in.
- 1 wholefresh round fish (trout, snapper, or bass)
Riding the backbone
Keep your knife blade angled slightly downward against the backbone. You should feel the edge ticking over the ribs as you cut, which ensures you leave as little meat as possible on the frame.
The method.
Clear the gills and fins
Use a sharp pair of kitchen shears to snip off the pectoral, dorsal, and pelvic fins. This gives you a clear path for your knife.
The primary incision
Place the fish on its side. Insert your knife just behind the gill cover, cutting down to the backbone. Do not cut through it.
Following the line
Turn the knife blade toward the tail. With the edge pressed against the backbone, use long, smooth strokes to separate the fillet. Keep the knife flat against the spine.
Releasing the fillet
Once you reach the tail, pivot the knife out through the skin. Flip the fish over and repeat the process on the other side.
Removing pin bones
Run your finger down the center line of the fillet to find the pin bones. Use tweezers to pull them out in the direction they are angled.
When it doesn't go to plan.
Keep the fish chilled until the moment you start; firm, cold flesh is much easier to slice cleanly.
If the fish feels slippery, dry the skin thoroughly with paper towels before starting.
Save the head and bones; they make a clean, light stock.
The ones that keep coming up.
How do I know if the knife is sharp enough?
If you have to saw at the skin to break through it, your knife is too dull. It should pierce the skin with a gentle downward pressure.
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