How To Fillet A Fish

This section is designed to give the viewer an insight into how the professional filleter fillets three different types of fish. It is not a definitive guide and is written for a right-handed person.

The golden rules for filleting fish are:

Safety first - wherever possible always wear a protective glove on the left hand.
Always use a sharp knife; blunt ones are dangerous!
Never stab at a fish with your knife, as you will end up cutting through the bones.
Always keep your blade in line with the bones of the fish that you are removing the fillet from.

Round Fish - Step 1

To fillet a round fish, (Sea Bass) take the fish in your left hand and place it on a chopping board with the head facing away from you and its back closest to you.
Release the head from the body of the fish just behind the gill cavity, taking care to keep the head attached.
From the head end of the fish insert the blade of your knife into the flesh just above the dorsal fin and draw it towards the tail with slight downwards pressure, so that the blade runs along the back bone. Continue this until you have cut right the way down to the tail.

Round Fish - Step 2

With the tip of the knife and with gentle strokes of the blade, release the flesh from the belly cavity bones. Don't worry if you accidentally cut through them as they can be removed later.

Round Fish - Step 3

Lay the knife with the blade facing the tail of the fish and slide the blade over the rest of the bones towards the tail. This may take two of three cuts.
Once the fillet has been removed, tidy it up and remove any bones that are remaining on the fillet. Repeat the process on the other side of the fish.

Flat Fish - Step 1

To crosscut fillet a flat fish (Lemon Sole), place the fish on your board with its head towards you and its white side facing upwards.
Insert the tip of the blade onto the belly cavity and run the blade over the rib bones, being careful that the blade is in close contact with the bones at all times. Continue until all of the flesh has been released right down to the tail.

Flat Fish - Step 2

Draw the point of your knife along the far side of the backbone, effectively releasing the fillet from it.

Flat Fish - Step 3

Release the fillet from the head and with gentle sweeps of the knife running over the bones, release the other side of the fillet.
Trim and remove any remaining bones from the fillet.

Monkfish Tail - Step 1

To fillet a Monk tail, first place the tail on a board with the head end facing to your right.
Push the tip of the knife through the skin and fins, being careful not to enter the flesh.
Cut towards the head end or thicker end of then tail releasing the skin from the flesh and backbone.

Monkfish Tail - Step 2

Pull the skin towards the tail and remove it from the fish.

Monkfish Tail - Step 3

Lay the tail with its belly side uppermost and make a cut either side of the backbone.

Monkfish Tail - Step 4

Place the fish on its side with the tail end to the left of your board.
Gently but firmly draw the knife towards the tail making sure that your knife runs along and above the backbone.
Turn the fish over and repeat the process to remove the remaining fillet.
Trim any sinew and flap that is left on the fillet especially near the belly flap.