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How to Use a Knife for Filleting a Fresh Caught Fish

You will need:

• One Whole Fish
• A Filet Knife
• A Sharp Chef Knife or Butchers Knife
• A Plastic Cutting Board
• A Pair of Pliers
• A Bowl or Trash Can for any waste
• A Sink with Running Water

Getting Started Filleting a Fish

1. Start with a sharp knife when filleting a fish. Take your filet knife and run it over a steel to tune your knife to its sharpest point. Always make sure you cut away from yourself.


2. Hold your whole fish on its belly, then take your butcher knife or chef knife and carefully cut off the head behind the gills and under the jaw. Leave the tail for easy handling.


3. Turn the fish on its side. Hold it with the palm of your hand (make sure your thumb is pointed upward and away from the belly). Use your filet knife to carefully slice the belly down towards the tail, stopping 1 inch from the tail. Empty innards in to bowl or trash can, rinse clean.
   
   

If you plan to cook the whole fish, stop here.

Stuff the fish with butter and herbs. Wrap the fish in tin foil and bake at 375 degrees for about 12 to 20 minutes depending on size. (Fish is fully cooked at 165°)
Note: be sure your thermometer is not touching the bones while checking the temperature.



4. Take your butchers knife or chef knife and cut the fish in half. The side that has the tail will be the easiest to work with. I recommend working with this side first.


5. Next, take your filet knife and, using the point, lift the belly part at the end and cut 1 inch before the tail. Make a small slice under the skin towards the tail. Next, firmly grasp the tail. You should be able to pull the skin off slowly pulling towards the head side. If the skin is thin or does not come off completely take your filet knife and cut off any remaining skin slicing flat against the fish. Use small, light strokes with the filet knife to get a clean cut. Repeat with the other half. You may have to hold the butt end with your fingers or palm to lift the skin off easier. Either slice off the end, or try to cut off skin on the end of tail that was used to hold. Once the skin is off, rinse off again to remove any extra scales.
   
6. Turn the fish over so the bones are upwards. You should be able to lift out most of the bones by grasping the tail and pulling them straight up. The bones that do not come out will need to be pulled out with the pliers. You can find the bones by pressing firmly on the flesh. You will see them pop out or feel them poke your fingers. Pull outwards at the same angle they lay in the fish to remove them. If you pull upwards they will likely break and be much harder to find.


7. Use your filet knife to cut off the bottom belly flesh towards the tail. You can tell by the darker color in the flesh. This is where the liver and other intestines were, and may be toxic or tasteless

You now have two nicely cleaned filets to cut and prepare to your liking! If you plan to slice the filet into smaller portions before or after cooking, cut at 45° against the grain. If you cut with the grain, your filet will likely fall apart unless it has a tough flesh like salmon or bass.