Knowing the correct process to fillet a fish can make the difference between getting barely enough meat for a side dish and harvesting enough for a fish feast. Instructions Rub the fish with salt, pepper, and calamansi extract. Whatever it is we've got you covered. Just be sure to scale and gut it first so you're not poisoned by the organs. To learn how to remove the pin bones and trim the fish, read on! This article has been viewed 260,787 times. Remove the guts with your hands, wearing gloves, and use cold water to … Continue cutting along the bones until the fillet ends at the tail, then pull the fillet away from the ribcage and slice it off. Should I start cutting at the head and pull the knife down to the tail or the other way around? Use caution. Hold a long, sharp fillet knife directly behind the fish’s gills and cut down toward the fish’s head, then flip the fish over and repeat the cut to remove its head. While catching a fish can be as simple as casting out a line with bait and being patient, filleting a fish takes a little more finesse. Put the fresh catch on ice after you have thoroughly bled it out, to further preserve its freshness. Cut the fillets off the fish on both sides with a fillet knife (thin blade, razor edge), then discard the remainder of the fish. Fillet knives have a long, thin, blade that's very sharp and specifically designed for filleting fish. Trim any excess fatty skin from the belly side, but keep the fillets as natural a shape as possible. These tips work on most any fish. Now hold the knife crosswise on the fillet, insert your knife aiming the flesh and the skin. With the fish fillet flat on cutting board, skin down, cut out rib bones if left. Bleeding a freshly caught fish is vital to preserving its taste and texture. Fillet refers to the slab of meat on either side of the center bone. Learning how to fillet a fish properly includes cutting the fish's stomach open to remove its guts. You’ve even landed a few for a filling meal. References Gripping this tail part firmly, put the blade between the skin and the meat at an angle. Keep in mind that fish will rot in the refrigerator if not kept on ice. To tidy the fillet, cut off the tail and run the tip of the knife down the entire length of the fish at the … With fillet skin-side down, place chef's knife at the tail end between the skin and the flesh. By signing up you are agreeing to receive emails according to our privacy policy. A fish fillet can have skin. Scaling: Scaling is the act of removing scales from the skin of the fish. Turn the fish over and repeat steps 2 and 3. In addition to that, be careful that you don’t waste any meat. Use a pair of tongs ($12, Amazon) to safely flip the fish over. HOW TO: FILLET A FISH STEP BY STEP What are you fishing for? Cut as you did on the first side, back to the tail. Then, with the skin side down, insert the knife blade about a 1/2-inch from the tail. In this case, 85% of readers who voted found the article helpful, earning it our reader-approved status. Pat dry with a clean cloth or paper towel. Turn the fish over and repeat steps 2 and 3. SCALING: Scale off the fish from tail end towards the head. You should keep it on ice until you are ready to scale and clean the fish. For added safety, wear metal-mesh "fish-cleaning" gloves to protect your hands from sharp scales. To learn how to fillet fish the easy way, follow the filleting fish instructions below. We use cookies to make wikiHow great. Plus, freshly cut fish fillets taste much better than pre-cut. The cut should end at the belly of the fish just behind the pelvic f… ", "Many doubts about filleting fish got cleared.". Dispose of the head in the trash. Unlike the cut described for preparing whole fish, filleting fish requires you to cut the fish behind its gills and pectoral fin, but only to the rib cage. If you like fat on your food, by all means leave it on, but generally fish fillets are served as lean as possible. Separate the Stomach from the Fillet: a. Flip the fish so that the cut side is still facing up, but the stomach is now facing you, instead of the spine. Step by step. In the previous step on how to fillet a fish, you eliminated the scales; however we recommend checking if there are any that remained. Thanks to all authors for creating a page that has been read 260,787 times. STEP #6 – Holding the belly flap up and out of the way by the pectoral fin and collar, place the knife on the top of the right (upper) edge of the spine and begin cutting. The fillet will be removed from the skin. Turn the fish over and repeat this step on the other side. Now the flesh has been cleared down to the spine and it is time to clear over the backbone. In this section, we will give you basic information and simple steps on how to clean and fillet a fish properly. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Place your left hand on the head of the fish and hold the pectoral fin out of the way. If not removing the head, turn the blade toward the tail and cut along the top of the ribs using the fish's backbone to guide you. You can use a fork to gently remove them from the fillet. If not removing the head, turn the blade toward the tail and cut along the top of the ribs using the fish's backbone to guide you. Repeat with the remaining two fillets. Next, check the fillet for any trace of bones. Now hold the skin and start cutting in the direction where the head is situated. Wash each fillet in cold water. Gutting: Learning how to gut a fish is actually relatively easy. You’re going to use your dominant hand to scale the fish, and you need to hold it by its head with your other hand. Using a flexible fish filleting knife, cut down the central line until you come into contact with bone. This can be done at the same time as de-scaling, but must be done before you begin to cut away the fillet. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Do some research on the fish you have. To skin your fish fillet, once again a very sharp knife is needed. We encourage you to follow CDC recommendations. how to fillet a fish round fish Filleting a round fish like this sea bream is one of the most basic preparations in the kitchen, yet a lot of chefs and home cooks struggle with it. Before you get started, choose a sharp fillet knife with at least a six inch blade. Never filleted a fish before? As noted above, some fish varieties are small enough to eat whole. The fillets are ready to cook or freeze. Rest the knife on the backbone and draw it down, listening for the knife pinging along the bones, repeating until you begin to get underneath the fillet. 1. 4. Wear gloves if you want to reduce the risk of cross contamination. Cut off the tail as well, then run the knife along the fish’s ribcage near its backbone to separate the meat from the ribs. To fillet a fish, lay it on its side on a flat surface. Place your fish on a cutting board and ALWAYS move the knife away from you. Be sure to wipe down your counter afterwards, as the risk of cross-contamination is high when removing guts. Hold the fish and slice between the meat and skin to remove the fillet. If you have any slime on your hands or the knife handle, wash it off to prevent slipping. Turn the fish round and repeat on the other side. ... Repeat each step on the other side. An adult should always supervise young anglers as they learn to fillet. Similarly to de-scaling the fish, it is recommended to remove the skin before preparing a fillet to eat, but if you like skin on your fish, go ahead and leave it on. Learning how to fillet a fish is easier that you think. There are 11 references cited in this article, which can be found at the bottom of the page. Subscribe to our Newsletter and get all the information you need to learn, plan, and equip for your next fishing adventure. A filleted fish has its skin and bones removed before cooking. Run the tip of your finger along the middle of the fillet and you will feel … Cross your right hand over the left and poke the knife in just behind the pectoral fin. When you have a larger fish, the tail-to-head method of filleting can be a little awkward. Turn the fish over and repeat steps 2 and 3. Include your email address to get a message when this question is answered. This tutorial is continued from page 3.. Next, insert the knife blade close to the rib bones and slice the entire rib section of each fillet away. Sign-up to receive our monthly newsletter with interesting blogs about fishing and boating. Starting from the tail, run your knife all the way along the fish's body towards the head and open the fish up. The easiest way to remove fish scales will be to use a fish scaler or using the edge of a spoon. Repeat as needed until all scales have been removed then rinse the fish off to ensure that the skin is free of scales. Yes. Watch out for the fish slipping off of the cutting board, as it may be more slick after the first fillet is cut away. Cut a small incision across the tail. So, place the head part of the fish closer to you. Next, flip the fish over and repeat the step of slicing along the spine, opposite side, again thrusting through to the bottom once behind the dorsal fin. Push the knife down into the side of the fish (holding the knife almost vertical) ready to cut down towards the belly. Use the sharpest filet knife you have available - the duller the knife, the higher the risk of hurting yourself. At this point you just want to make small cuts from the bottom of the ribcage down to the tail that just clear the fillet … The knife will naturally stop at the fish’s head. Also, if you plan to eat the fish, make sure it’s between the size of 3 to 5-pound. Neither scaling nor removing the head is necessary. No. Most ways of filleting a fish are fast – but you invariably lose meat if you try to do it in one straight stroke through the middle of the fish. You can also ask your fishmonger to descale the fish for you upon purchase. Remember that one big fish yields 2 big filets. Simply place the tip of the knife into the fish’s anus next to the tail and cut forward toward the head. Keeping the pressure against the spine, slice along the side all the way to the tail. ... Then, using the flexibility and length of a fish filleting knife and long strokes, carefully release the fillet away from the skeleton. You’ve had a great day of fishing. How to Fillet a Fish: Whether you've just caught yourself a fish or bought one from the market, you can't do much with it without first filleting it. Turn the fish over and repeat the process to get the second fillet. Hold the fillet from the tail, and skin the fish side down. Make sure to clean your hands and your working surfaces/areas. Figure 2: Try this technique for filleting larger fish. Spread the abdominal cavity open and remove the innards with your hands. You should rotate ice if it melts before you eat the fish. Learn more about how you can identify a largemouth bass, where to catch it and what bait and lures to use. TRIMMING: Trim of the fins from the head and away from the sides of the scaled fish. Children should never be left unsupervised when handling sharp objects. And there are some sections of the fish where you will notice difficult scales, especially closer to the belly and around the head. The chewy skin is unappealing to some, but it does contain additional nutrients and vitamins. Next, insert the knife blade close to the rib bones and slice the entire rib section of each fillet away. Try to keep the cut as even as possible. Position it on a cutting board with its back towards you. b. Step-By-Step Procedure For Filleting Fish. Filleting a fish (step by step) Getting rid of the fins; You can use a simple knife or a pair of scissors for this task. Descaling the fish is recommended but not essential — if you like scales with your fish fillet, leave them on! Scales are the little flaky things on the skin of the fish. Put the fillets back on the board. Yes, but there are better options, as dairy and fish don’t mix well. Gutting can be a nasty process, so be sure to have a trash bin nearby that you can throw them into if not at the riverside. If you plan on eating it within two days, fill a container large enough to hold the fish halfway with crushed ice, place the fish on top, cover the container and store it in the fridge. wikiHow's. First and foremost, it is vital to keep your catch properly stored and chilled until you’re ready to prepare the fish for cooking. Let me show you how. Cut through the fish in the same manner as Step … Anything above will taste like mud! If not removing the head, turn the blade toward the tail and cut along the top of the ribs using the fish's backbone to guide you. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Follow the instructions below to learn how to fillet a fish set by step. Try to keep the knife as flat against the bone as possible. % of people told us that this article helped them. Make a shallow incision with your knife or scissors under the fish's gills, and snap its head backwards to break the spinal cord. Remove with tongs and drain on a plate lined with a layer of paper towels. A fish that is caught but not bled out will be much messier on the cutting board and, in its final moments, the stress and struggle of death can make the meat taste acidic. How to Fillet Step By Step - Page 4. All tip submissions are carefully reviewed before being published. Bleed out the fish, if it is a fresh catch, to preserve the meat. If you would like to have a side dish with your fish filet, be sure to prepare it before the fish to avoid cross contamination, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow marks an article as reader-approved once it receives enough positive feedback. Home > Learn to Fish & Boat > How To Fish > How to Catch Fish > How to Fillet A Fish. 3. Once you’re done cutting through the fish, you can go ahead and separate the fillet you’ve just cut from the rest of the fish’s body. Just let them go if you catch a large catfish. By using our site, you agree to our. Begin by placing the fish on your filleting bench with its head pointing to your right and the belly facing away from you. In which case, the bones will be looking like small pieces of white plastic. You can also follow this step … Using a little pressure and a sawing motion, cut against - not through - the skin. A fillet knife is dangerous and must be handled safely. Learn new fishing skills, boating resources, fishing etiquette, conservation and more. Register your boat today. If you have a whole fish that hasn't been cleaned up at all, the first … Rinse the fish under running water and pat dry. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Cut down towards the pelvic fin in a straight line. To scale the fish, place your scaler near the tail and rub it along the skin toward the head. Scaling isn't necessary. https://www.fix.com/blog/hooking-and-cooking-a-fish/, http://sushieveryday.com/why-bleeding-fish-important/, https://www.waitrose.com/home/recipes/step_by_step/how_to_fillet_a_fish.html, https://www.weber.com/US/en/blog/tips-techniques/the-butchers-guide-to-how-filleting-a-fish/weber-29773.html, https://www.dummies.com/sports/fishing/filleting-your-fish/, https://www.myrecipes.com/how-to/cooking-questions/can-freeze-fish, consider supporting our work with a contribution to wikiHow. Always keep your hands behind the blade. 5. [1] X Research source Before frying, dip the fish in beaten eggs and roll in bread crumbs. Your knife should start from the tail to you. Will this same fillet method work for common carp? ⚠ Before you head to the water check the latest COVID-19 updates. Set aside for 15 minutes. The first step in this process is to remove the first one or two ribs from the front of the fillet. Consider olive oil, it is hailed as a perfect base when seasoning/cooking fish. Place the fish fillets on a plate while you wash and dry the board. The largemouth bass is the most popular freshwater game fish in the U.S. Select a state to find fishing and boating information: Get started fishing today, purchase your fishing license online, check regulations and more. By using this service, some information may be shared with YouTube. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Gently cut the pectoral, pelvic, dorsal, and caudal fins, so it won’t get in the way of smooth fillets slicing. Certain fish are good for frying, others are best grilled. Learning how to fillet a fish means getting the meat of the fish without the bones. Lay the two fillets into the skillets, and pan-fry on each side until golden, or about three minutes per side. Using a sharp knife held behind the gills and side fin, cut straight down halfway through the fish to the backbone, being sure to include the meaty spot right behind the top of the head. Flip the fish over so the belly is facing you, head-end to the right. It will take time to get perfect at this step, so don’t worry. Kill It Humanely; If you have a live catfish to fillet, the first step is to kill it humanely. Put the fish on a counter with its head facing your non-dominant hand. Now that the fish is clean, you’re ready to cook the smaller pieces. Can I use butter when cooking a fillet fish? In this case opening the fish like a book is an effective method, as shown in Figure 2. "The videos showing the fish, I liked it better than drawings, preps you for what it actually looks like when doing, "Made it look simple, not too over loaded with confusing details. Do you like this content? wikiHow is where trusted research and expert knowledge come together. 1 Cutting along the natural line down the middle of the fish from below the head to the tail. To learn how to remove the pin bones and trim the fish, read on! The smell of the guts can attract bears, eagles, and other fish-loving animals, though, so be aware of the wildlife in the area and take the necessary precautions, such as bringing a gun and having a place to retreat to. Step two: Remove extra scales. Get fishing tips and tricks and read personal stories from anglers who live and breathe fishing and boating. To fillet a fish, lay the fish horizontally on a cutting board. This step-by-step pictorial will help you cut like a seasoned chef and make the most out of your seafood purchase. Sharp scissors can come in handy in this case. Run the knife slowly along the fillet with the knife blade angled ever so … While you may prefer to cook your smaller species whole, larger fish, such as largemouth bass, northern pike, salmon, and walleye, are usually filleted. Approved. Start at the head, then make your way down to the tail. Or, if no scaler is available, the back of a knife can be used. Thread a rope through the fish's mouth and out of its gills and let it bleed out into the water for a few minutes. If you don’t intend to cook the fish with its head, now is when you can remove it by slicing through the fish just in front of the pectoral fins. 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