How do I...

How to fillet a fish


How to fillet a fish


forma
DIFFICULTY
Medium

This technique can be used for many types of fish, including bass, dorade, dentex, umbrine, mackerel, mullet and salmon.




Preparation

1
Use scissors to remove the fins on either side of the fish.

2
Lay the fish on a flat work surface and hold it by the tail with one hand. Gripping a knife with your other hand, scrape the scales off the fish starting working from the tail towards the head.

3
Once the fish is perfectly descaled, rinse it under cold running water.

4
Using a sharp knife, make a deep cup in the fish from the head to the middle of the belly.

5
Then, place your fingers in the stomach cavity and carefully remove the guts. wash the fish under cold running water, both inside and out.

6
Working parallel to the work surface, insert your knife in the flesh of the fish, just behind the head and above the spinal bone.

7
Carefully move your knife back and forth in a sawing motion, moving it along the spine down towards the tail. Finish by detaching the fillet. Repeat on the opposite side.

8
Clean up the fillets by removing any membranes and the parts with blood. Rinse the fillets one last time before cooking.