Filleting A Whole Fish: The Honest Version

Here is filleting a whole fish, broken into clear, simple steps. None of it needs special equipment. The rest of this article covers filleting a whole fish in plain, practical terms.

Before you start

It helps to remember that use long, smooth strokes rather than short sawing motions. Lift the fillet gently as you cut, separating it from the rib bones by following their curve. Once the fillet is free, turn the fish over and repeat on the other side.

Step by step

On a day-to-day level, after removing both fillets, trim away the belly fat and any remaining rib bones. Run your fingers along the center of each fillet to locate pin bones, then pull them out in the direction they point using tweezers. Removing the skin is optional; to do so, place the fillet skin side down and slide the knife between skin and flesh while holding the skin taut.

If you remember one thing, let it be that dry fish sears and wet fish steams.

What to check

It helps to remember that save the head, bones, and trimmings for fish stock, which forms the base of soups, chowders, and sauces. Rinse them well and remove the gills before simmering. With practice, filleting becomes quicker, cleaner, and more economical than buying pre-cut fillets.

It helps to have everything ready before you start, because seafood cooks fast.

Cooking it

The key point is that filleting a fish at home gives the cook control over the cuts and leaves bones and trimmings for stock. The process takes some practice, but the basic method for round fish such as snapper, bass, or trout is straightforward.

Serving

Put simply, a sharp, flexible fillet knife is the most important tool. Kitchen shears support trim fins, and tweezers or fish pliers remove pin bones. Work on a stable cutting board, ideally with a damp towel underneath to keep it from sliding. The fish should be scaled and gutted first.

Small details like salting a few minutes ahead make a visible difference.

Leftovers

Lay the fish on its side with the back facing you. Make a cut behind the gill plate and pectoral fin, angling the knife toward the head until it reaches the backbone. Then turn the knife flat and run it along the backbone toward the tail, keeping the blade close to the bones.

Fresh, well-stored seafood does most of the work for you.

Practical tips

In everyday terms, this can look like:

• Keep a lemon and fresh herbs on hand to finish dishes.
• Cook seafood within a day or two of buying it.
• Pull fish off the heat just as it turns opaque.
• Pat fish dry before it goes in the pan.

The bottom line

Keep it simple, watch the cues, and do not rush the prep. None of this needs to be perfect. Good fish, a hot pan and a little attention go a long way.