Filleting a fish and leaving no bones requires mastery of the skill. Below are step-by-step instructions on how to fillet a fish. However, before we get started, here is a list of the supplies you’ll need.

  • Chopping board
  • Large knife
  • Kitchen scissors
  • Filleting knife
  • Tweezers or pliers

The most important piece of equipment out of everything else mentioned above is a good knife.

And a good knife is a sharp knife. To make filleting fish more enjoyable, pay a visit to our site SharpWorx. We provide a variety of sharpeners that will make your blades cut through rocks with ease.

Now you can move on to the next steps now that you have a good, sharp knife.

The Procedure

The process for both round and long fish are given below.

How to fillet a round fish:

  1. Remove the head making a shallow incision at an angle under the fins on either side of the head, then underneath the fin. 
  2. Remove internal organs by removing the head. 
  3. To one side of the dorsal fin, cut the skin of the fish’s back. 
  4. Put the knife’s tip inside and follow the bones from the head to the tail. Place the knife halfway down the fish, through to the underside, and then move it along the entire fillet to the tail. By moving the knife under the fillet from the fish’s midpoint toward its head, you can remove it from the frame. On the opposite side, repeat. To neaten the fillets, trim the skin surrounding them. 
  5. Use tweezers to remove the fillet’s bones from the center or cut along either side of the bones and take the entire strip of bones out.

How to fillet a slim fish:

  1. Using a sharp knife to score through the skin and then scissors to cut through, remove the head.
  2. Cut down the middle line until you reach the bone using a filleting knife.
  3. Make a little cut across the tail.
  4. The fillet can be reached by placing the knife on the backbone and drawing it downward while listening for the knife to ping along the bones.
  5. To separate the fillet from the bone and pull it away.
  6. Turn the fish over and repeat on the other side until you have four fillets.
  7. Place the skin-side down and turn the fillet so that the smallest side is facing you to skin it.
  8. With one hand holding the fillet, place the knife almost flat against the board, but slightly tilted so you’re cutting down toward the skin.
  9. Make a sawing motion while avoiding cutting into the flesh.
  10. Cook as you like.