How to Fillet a Whole Fish

Ingredients

Check off ingredients as you go.

Instructions

1. Prepare your station

   Clear a large, stable work surface and place a non-slip cutting board on it. Have a bowl of cold water, paper towels, fish bone tweezers, and a trash container within reach. Make sure your chef’s knife is sharp and clean. Orient the fish with the head to your non-dominant side.

   Tip: A damp towel under the board prevents slipping and keeps the fish steady.

2. Scale and rinse (if needed)

   If the fish is not already scaled, run the back of a knife or a fish scaler from tail to head to remove scales. Rinse the fish under cold water and pat thoroughly dry with paper towels to reduce slipping.

   Tip: Scaling over a sink or a tray keeps cleanup easier.

3. Make the first cut behind the gill plate

   Lift the pectoral fin and insert the tip of your chef’s knife behind the gill plate, angling the blade toward the head. Make a firm, diagonal cut down to the backbone but do not cut through it. This creates a reference line for removing the fillet.

   Tip: Cutting at a slight angle helps you follow the bone line when you begin to separate the fillet.

4. Run the blade along the backbone

   Turn the fish so the back is facing you slightly. With the knife flat against the backbone, use long, smooth strokes toward the tail to separate flesh from bone. Apply gentle downward pressure to keep the blade against the bones and let the knife’s weight do the work.

   Tip: Keep the blade edge pointed slightly upward into the flesh to maximize yield and avoid cutting into the rib cage unnecessarily.

5. Free the fillet from the ribs

   As you approach the ribs, lift slightly and use shorter sawing motions to release the fillet from the rib cage. When you reach the tail, slice through to free the fillet completely. Place the fillet skin-side down on the board.

   Tip: If you encounter resistance, pause and check the angle — a shallow angle keeps you on the bone line.

6. Repeat on the other side

   Flip the fish over and repeat the reference cut behind the gill plate and the long stroke along the backbone to remove the second fillet. Both fillets should be similar thickness and shape if your cuts were consistent.

   Tip: Consistent pressure and identical starting points yield even fillets for cooking.

7. Remove pin bones and trim

   Run your fingers along each fillet to locate pin bones (small, thin bones set into the flesh). Use fish bone tweezers or needle-nose pliers to grip and pull each bone out in the direction it’s angled. Trim any ragged edges or belly flap if desired.

   Tip: Pull bones out in the same direction they angle naturally to avoid tearing the flesh.

8. Optional skin removal and portioning

   To remove skin, start at the tail end with the fillet skin-side down. Make a small cut to anchor the tip, hold the skin with your free hand (or a towel) and angle the blade slightly downward, sliding it between flesh and skin while pulling the skin taut. Portion the fillets as desired and rinse lightly, then pat dry and season or cook immediately.

   Tip: If you want skin-on fillets for searing, leave the skin intact and score lightly if the skin is thick to help crisping.