Filleting A Whole Fish

A few minutes of care when shopping makes filleting a whole fish much easier. The aim is to keep things simple and reliable. Here is a practical look at filleting a whole fish for home cooks.

What to look for

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.

None of this needs to be exact; thickness and stove heat vary, so trust the visual cues.

Questions to ask

Worth keeping in mind: 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.

Getting it home cold

Put simply, 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.

Storing it

On a day-to-day level, 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.

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

Prepping it

Worth keeping in mind: a sharp, flexible fillet knife is the most important tool. Kitchen shears assist 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.

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

Ready to cook

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.

The practical takeaway is to pull seafood from the heat a moment early, since it keeps cooking on the plate.

Practical tips

Here are a few easy places to start:

• Cook seafood within a day or two of buying it.
• Keep seafood in the coldest part of the fridge, ideally on ice.
• Swap fish of similar texture when your first choice is not available.
• Thaw frozen seafood slowly in the fridge overnight.

The bottom line

The best seafood dish is the one you feel confident making again. Take it one dish at a time. Each one teaches you how your own stove and pan behave.