How to Fillet a Whole Fish

1. 1

   Prepare Your Workspace

   5 min

   Gather a sharp fillet knife, a sturdy cutting board, and rinse the whole fish under cold water.

2. 2

   Make the Initial Cut

   3 min

   Cut behind the gill plate and pectoral fin, down to the backbone, then turn the knife and slice along the top of the backbone towards the tail.

3. 3

   Separate the First Fillet

   7 min

   Use long, smooth strokes to guide your knife along the rib cage, detaching the flesh from the bones.

4. 4

   Remove the First Fillet

   2 min

   Continue cutting until the entire fillet is free from the fish carcass.

5. 5

   Flip and Repeat

   10 min

   Turn the fish over and repeat the process on the other side to remove the second fillet.

6. 6

   Skin the Fillets (Optional)

   6 min

   Place each fillet skin-side down, hold the tail end firmly, and slide your knife between the skin and flesh at a shallow angle.

7. 7

   Trim and Debone

   5 min

   Check for any remaining pin bones using your fingertips and remove them with tweezers; trim off any excess fat or ragged edges.