A Practical Guide to Filleting Fish, that’s if you want to get your hands dirty, dispose of the fish guts and clean the kitchen 🙂
If you’re ready to take on the task of filleting a fish yourself, here’s a step-by-step guide to help you through the process:
- Prepare Your Tools: Gather a sharp filleting knife, a sturdy cutting board, and a clean workspace. Having the right tools can make all the difference.
- Position the Fish: Place the fish on the cutting board with its belly facing up. Use a towel or a non-slip mat to prevent it from sliding around.
- Make the Initial Incision: Using the tip of the knife, make a shallow cut behind the fish’s gills, angling the blade slightly towards the head. This will create an entry point for the rest of the filleting process.
- Follow the Backbone: With steady pressure, run the knife along the backbone towards the tail, keeping the blade as close to the bones as possible. Use smooth, controlled motions to avoid damaging the flesh.
- Remove the Fillet: Once you’ve reached the tail, carefully lift the fillet away from the bones, cutting through any remaining connective tissue as needed. Repeat the process on the other side of the fish.
- Trim and Clean: Trim away any excess skin or dark flesh from the fillets, and use tweezers to remove any stray bones. Rinse the fillets under cold water to remove any remaining scales or debris.
- Optional: Skin Removal: If desired, use a sharp knife to carefully remove the skin from the fillets. Start at the tail end and slide the knife between the flesh and the skin, applying gentle pressure as you work your way towards the head.
- Inspect Your Work: Take a moment to inspect the fillets for any missed bones or imperfections. A thorough inspection now can save you from unpleasant surprises later.
And there you have it – freshly filleted fish ready for cooking! But if the thought of wielding a sharp knife makes you nervous, don’t worry. You can always leave the filleting to the experts at Hooked on Africa Fresh Fish Market in Hout Bay. Simply choose your fish and let them know how you want it prepared, whether it’s skin on, skin off, deboned, or anything in between.
They’ll handle the task with skill and precision, leaving you free to enjoy the fruits of their labor without the hassle.
If you need some help with a fish recipe, check out our recent Fish Recipe blog posts for some inspiration.
