how to fillet a fish step by step

HOW TO: FILLET A FISH STEP BY STEP What are you fishing for? Fish Portion and Recovery Calculators. The Step-By-Step Guide on How to Fillet a Bass Fish. Instead, use a smooth and gentle slicing motion. HOW TO FILLET A FISH: STEPS. 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. Check the picture below for Continue this all the way down to the tail. Hold the fish by the tail. Once you reach about the level of the eye you can turn the fish so it is angled about 45 degrees from the head of the fish just behind the gill plate. Should I start cutting at the head and pull the knife down to the tail or the other way around? How to Fillet a Fish This link opens in a new window; This link opens in a new window ... Repeat each step on the other side. Just let them go if you catch a large catfish. Remember the goal here is simply to cut over Try more triple tested fish recipes 2 of 2 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. The disposed of meat is ideal for making fish stock. You are cutting under the scales around the head and up into the head meat. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Place your left hand on the head of the fish and hold the pectoral fin out of the way. If you decide to turn your fillet into steaks, do not remove the bones or the skin, as it maintains the structure of the flesh on the grill or barbeque. Use the sharpest filet knife you have available - the duller the knife, the higher the risk of hurting yourself. Also, if you plan to eat the fish, make sure it’s between the size of 3 to 5-pound. Take careful note of the angle of the knife in the The filleting process is relatively similar in all species of fish, and is fairly simple to do. Cross your right hand over When you’re done slicing one side, place the bony side of the fish on the cutting board. Slicing the other half of the fish; This is actually a difficult step. Use the backbone to guide your knife. wikiHow is where trusted research and expert knowledge come together. Grab some tongs or a sturdy spatula. Using long sweeping cuts slide the knife down in the direction of the tail, keep the blade pressing down Be mindful not to push the knife in too deep, or you’ll puncture the intestines, which will emit a rancid odor. Make a cut from behind the head down to the edge of the fish behind the gill and head on both sides. % of people told us that this article helped them. the dorsal spines. In our video tutorials we teach 3 different filleting styles; one rib-in technique, and 2 fish filleting videos. of the bones and pressing down firmly. Position it on a cutting board with its back towards you. Put the fresh catch on ice after you have thoroughly bled it out, to further preserve its freshness. Step 4 – Removing the Pin Bones: Just a warning that this step can be a real PITA! 1 How Can I Fillet a Fish? the curve of the spine ready for the next step. Cut a small incision across the tail. ... 4 Releasing the top fillet from the fish. Wear gloves if you want to reduce the risk of cross contamination. Then, using the flexibility and length of a fish filleting knife and long strokes, carefully release the fillet away from the skeleton. The next time you’re out testing the best bass lures, you won’t have to throw back many bass. Certain fish are good for frying, others are best grilled. To take the skin off, begin by holding the fillet by the tail, skin side down. down to the backbone of the fish which you will be able to feel with your knife, basically the backbone should video that demonstrates this fish filleting style, Fillet Fish Australia Video Tutorial Library. Now you have cleared the flesh down to (and over) the spine, so the next step is to follow the bones 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. 1. Consider olive oil, it is hailed as a perfect base when seasoning/cooking fish. Do some research on the fish you have. STEP #7 – Continue cutting until you are near the end of the ribcage, then transfer your hand from the pectoral collar to brace the fish about midway down its length, again, from BEHIND the knife…we can’t stress this “behind the knife” business enough. Red emperor have lots of head meat! Then, using the flexibility and length of a fish filleting knife and long strokes, carefully release the fillet away from the skeleton. Now it's time to cut over the ribcage. You must keep the knife pressed firmly down onto the bones Be sure to wipe down your counter afterwards, as the risk of cross-contamination is high when removing guts. Go on cutting and get deeper inside the fish separating the fillet from bones. The first step in this procedure is to get your self a GOOD set of needle nose pliers or hemostats. Whatever it is we've got you covered. Bleed out the fish, if it is a fresh catch, to preserve the meat. Don’t worry if your fillet is left with some bones; they will be removed later on. Learn best methods on how to fillet a fish. fillet a wide variety of fish species. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Preheat your pan over medium-high heat. Use the tip of the knife to separate the bones from the flesh of the fish. Starting behind the fin at an angle, cutting down until you hit bone, do not go any further. Continue to slide the knife along the dorsal spines towards the tail, press down reasonably firmly wikiHow's. first "over the ribs" technique we teach. Set the fillet aside in some type of a bowl, turn over the fish and repeat steps 1 through 4. Watch video for more info. All you do here is to trim the fish to remove the fatty belly section of the fish. How To Fillet a Fish Step By Step Easy Guideline For Beginners. Step 2. Hold the fish by the tail. Plus, freshly cut fish fillets taste much better than pre-cut. Be extra careful at this point. Step four: Get your 1 st fillet Using a filleting knife , cut along the backside, just above where there are bones that move from the head top the tail. Place the tip of the blade into the cut at the pectoral fin and prepare to cut towards the head. Cut down towards the pelvic fin in a straight line. Instead, you’ll know just how to cut it up for a delicious meal later on. Step 4 – Removing the Pin Bones: Just a warning that this step can be a real PITA! 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. Make the first cut a long one but dont try to go too deep, just slide along the top of the This article has been viewed 258,471 times. Step 3: Pull the Bones Out. If you have completed the previous step correctly Learn best methods on how to fillet a fish. Cut a few inches long slit at the dorsal side of the fish. ; If needed, feel the bone by your bare hands and if there are pin bones use tweezers to gently pull them away. Buy a fish with firm flesh that springs back when pressed; eyes should be shiny and clear; and it should smell like the ocean, not fish. Repeat on the other side. Voilà, you’ve filleted the fish. Step by step. Approved. Next, check the fillet for any trace of bones. Yes. and the fact that you are only cutting with the first 2-3 cm of the blade. fish using one of the 3 filleting styles we teach on this site. LAST AND MOST IMPORTANT STEP: You must age your fillets in the refrigerator for 48 hours before cooking if you have not already aged the whole cleaned and rinsed bullet as discussed above, and proceeded with the filleting your fish in one step. Yes, but there are better options, as dairy and fish don’t mix well. The skin here is quite tough so it takes a bit of force. Note the angle of the knife 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. Scaling isn't necessary. Don't use more fish than you need. How To Fillet A Fish: Step 4. 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. A fish fillet can have skin. This can also be done with fresh fish at the body of water you caught it at, making it much easier to handle its guts and stomach contents. Some fish have delicate meat and would fall apart if it is not handled carefully. Step one: Hold the fish down firmly, and cut a slit along the backbone in a … Trim the Fish to Taste: This step is not compulsory. Rinse the fish under running water and pat dry. Raise the fillet up with your left hand and place the tip of the (holding the knife almost vertical) ready to cut down towards the belly. Once you have cut as far up into the head as possible twist the knife around and prepare to cut down along the correct position and angle of the knife, note how the knife is over the spine and angled downwards Step by step. Don't cut roughly or saw it away. We have also written a detailed step by step guide on how to fillet a fish. Continue cutting along the bones until the fillet ends at the tail, then pull the fillet away from the ribcage and slice it off. You can fillet a catfish the same way you would fillet any other fish. Anything above will taste like mud! Best Seller The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to how to fillet a fish step-by-step 1 For the first cuts, place the fish with the belly facing you and the head to the left (or the right if you are left-handed). The cut should end at the belly of the fish just behind the pelvic fin as shown below. get out. to ensure you pick up the flesh on your fillet and leave nothing behind. Remove the fillet by stroking the knife under the fillet from the mid point of the fish, towards the head, then remove it from the frame. ; Run you fillet knife smoothly from the tail to the head. How to Fillet Step By Step - Page 2. Normally, if you catch a fish, it will struggle and with the blood, its taste will be a little bit acidic. References This tutorial is meant to complement our many free Step By Step Guide on How to Fillet a Fish. Keep in mind that fish will rot in the refrigerator if not kept on ice. The purpose here is just to cut up over the curve of the backbone with very small cuts using just the Next, check the fillet for any trace of bones. By using this service, some information may be shared with YouTube. STEP #7 – Continue cutting until you are near the end of the ribcage, then transfer your hand from the pectoral collar to brace the fish about midway down its length, again, from BEHIND the knife…we can’t stress this “behind the knife” business enough. 1 Making a cut across the fish at an angle, below the gill flap and fin to the belly. This should be approximately halfway through the fish’s thickness. With one motion cut out towards the tail until the knife is clear. Step 6. 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. By using our site, you agree to our. Midway along the fish, place the knife down and through to the underside of the fish, and then run the knife along the whole fillet, to the tail. Here is the video guide in case you found the above guide difficult. Use the tip of the knife to separate the bones from the flesh of the fish. However, it’s very worth while to avoid getting fish bones in your mouth during what was supposed to be a nice fish dinner. One step some consider essential is removing the scales from the fish. With practice this can be done in one or two quick sliding Get expert tips on getting meet without bones, removing skin in 4 simple steps. In this step, the fish should start looking like an open book. Begin to cut down towards the tail, sliding the knife across the top Turn the fish over and repeat this step … your body and cut right up into the head, which on a red emperor contains a large scallop of meat you can This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Step six: Time for tweezers Photograph: John Carey Finally, take out the pin bones from each fillet using tweezers. Cut a few inches long slit at the dorsal side of the fish. ; If needed, feel the bone by your bare hands and if there are pin bones use tweezers to gently pull them away. Cut a small incision across the tail. wikiHow marks an article as reader-approved once it receives enough positive feedback. Now you need to clear all the meat away from the frame down to the spine of the fish. 5 Cutting just beneath the dorsal fin from head to tail to free the second fillet. to go wrong so take your time and if your knife catches on bone just stop, re-adjust and try again. the other side. This should be approximately halfway through the fish’s thickness. Always make sure your fingers are behind the knife’s blade, and if there is slime and blood on your hands, wash them off to prevent the knife from slipping off. Try more triple tested fish recipes 2 of 2 Position it on a cutting board with its back towards you. Be careful – the second fillet may be a little trickier to remove. The next cut will go from the incision you just made up into the head of the fish. Step 3 – Cut off Fillets. For a list of filleting tutorials organised by species check out the 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. "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. Start at the head, then make your way down to the tail. 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. Continue swiping down until you reach the backbone and do this all the way down to the tail. 1 Making a cut across the fish at an angle, below the gill flap and fin to the belly. The fish used in this knife in over the top of the spine just at the base of the ribcage. Be careful – the second fillet may be a little trickier to remove. how to fillet a fish step-by-step 1 For the first cuts, place the fish with the belly facing you and the head to the left (or the right if you are left-handed). There are 11 references cited in this article, which can be found at the bottom of the page. Step 1: Prep Here's what you'll need: a heavy-bottomed skillet for meat and a nonstick pan for fish. of getting the angle and amount of pressure right which you will learn with practice. Step 7. ... 4 Releasing the top fillet from the fish. As you slice the fillet from the fish, lift the flesh to make sure your cut is still moving in a straight line across the backbone. If this is your first time filleting a fish, mackerel is a good fish to start with as it is relatively firm and easier to handle than a more delicate, flaky fish. 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. Best Seller The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to ", "Many doubts about filleting fish got cleared.". Holding the head of the fish firmly with your left hand use a slight sawing motion to cut around Will this same fillet method work for common carp? Start making fillet cuts. Using a flexible fish filleting knife, cut down the central line until you come into contact with bone. 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. Ask the fishmonger to scale and gut the fish, then use these techniques to fillet any kind of round fish, such as striped bass, shown here. stop the knife from cutting any further. 3. Fillet knives have a long, thin, blade that's very sharp and specifically designed for filleting fish. Make a cut from behind the head down to the edge of the fish behind the gill and head on both sides. The first step in this procedure is to get your self a GOOD set of needle nose pliers or hemostats. Step 6. This is an excellent all-round fish filleting style 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. Most people find this to be the most difficult part but if you understand the anatomy of the fish and you just go slowly when you are first learning you will get the hang of it with practice. The filleting process is relatively similar in all species of fish, and is fairly simple to do. Turn the fish over and repeat the process to get the second fillet. Scales are the little flaky things on the skin of the fish. Turn over the fish and repeat with the second fillet, this time starting at the tail and working towards the head. It is important to note that a fillet knife is just a long, thin, flexible knife that needs to be very sharp. Bleeding, Descaling, and Gutting the Fish, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4b\/Fillet-a-Fish-Step-1-Version-2.jpg\/v4-460px-Fillet-a-Fish-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/4\/4b\/Fillet-a-Fish-Step-1-Version-2.jpg\/aid451821-v4-728px-Fillet-a-Fish-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"