How to fillet a fish
Filleting a round fish
Round fish include all those fish with a round body such as cod, herring, mackerel and trout.
1) Using a very sharp knife, cut through the flesh down to the backbone just behind the head.
2) Working from the head end, insert the knife between the flesh and the ribs on the back of the fish
3) Holding the knife flat on the ribs, cut all the way down to the tail until the flesh is completely detached along the full length of the fish.
4) Lift the detached portion of flesh and, with the knife again placed flat on the ribs, cut until the flesh is detached from the bones and remove the fillet.
5) Turn the fish over and repeat on the other side, again working from head to tail, to remove the second fillet from the fish.
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Filleting a flat fish
These techniques are suitable for flat-shaped fish such as turbot, plaice and sole.
1) Insert a sharp knife between the flesh and ribs on one side of the backbone. Holding the knife nearly parallel to the backbone, cut between the backbone and the flesh until detached. Turn the fish round and repeat on the other side.
2) Turn the fish over and repeat on the other side. Smaller fish may only provide two fillets.
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