Whether you caught it yourself or bought it fresh, if you fillet a fish properly, you’ll end up with clean, boneless fillets that can be used in a variety of ways. With a sharp filleting knife, a sturdy cutting board, and the right technique, filleting can be done quickly and cleanly with a little practice.
What do I need to fillet fish?
Before you begin, you should gather all the necessary utensils. A suitable filleting knife is especially important. Its narrow blade - which may be flexible, depending on the model - makes it easier to cut close to the bones.
The basic equipment includes:
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a non-slip, food-safe cutting board (Item No. 23448)
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bone tweezers or tweezers (Item No. 75674)
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clean kitchen towel or paper towels
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suitable container for fish scraps
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fish scaler (Item No. 54437), if needed
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clean containers for the finished fillets
Make sure your hands, knife, and work surfaces remain clean throughout the entire process.
The fish should be as fresh as possible and sufficiently chilled before preparation. Depending on how it will be cooked later, it may be necessary to scale it first. Next, the fish is properly gutted, if this has not already been done. Carefully remove the innards and clean the abdominal cavity. Then pat the fish dry inside and out. A dry fish is easier to hold and is less likely to slip while cutting.
Filleting Fish – Step by Step
Filleting Fish – Step by Step
1. Position the fish securely
Place the prepared fish on its side on a sturdy, non-slip cutting surface - or, even better, a filleting board. The back should be facing away from you.
2. Make the first cut behind the gill cover
Place the filleting knife immediately behind the gill cover or pectoral fin and carefully cut toward the central bone. Use the central bone as a guide. If possible, avoid cutting all the way through it.
3. Cut along the central bone
Next, turn the knife blade toward the tail and guide it as close as possible to the central bone. Use long, controlled cuts. The goal is to leave as little meat on the carcass as possible. Depending on the size of the fish, it may be easier to separate the fillet step by step along the bones rather than cutting it off in a single long stroke.
4. Completely separate the fillet
Continue working toward the tail and carefully separate the fillet from the ribs or the carcass. Be especially gentle when cutting in the belly area to minimize meat loss.
5. Fillet the Other Side
Turn the fish over and repeat the process on the other side. Here, too, start by making an incision behind the gill cover and then guide the knife along the central bone toward the tail. With a little practice, the cuts will become increasingly even, and less meat will remain on the carcass.
Remove the Rib Bones
Depending on the filleting method, rib bones may still be attached to the fillet after removal. These can be carefully removed with a filleting knife. Guide the blade as close as possible under the bone. The flatter the cut, the less fish meat is lost.
Removing Bones from the Fish Fillet
Even after filleting, fine bones may still be present in the meat. Carefully run your fingertips over the fillet. This usually allows you to feel any protruding bones. You can remove them one by one using bone tweezers or suitable tweezers. Pull in the direction of the bone’s natural curve as much as possible to minimize damage to the fish flesh. Then check the fillet carefully one more time.
Should you skin a fish fillet - yes or no?
Whether to remove the skin depends on the type of fish and how you plan to prepare it. For some dishes, the skin is intentionally left on the fillet; for others, a skinless fillet is required. To skin the fillet, place it skin-side down on the cutting board. Start at the narrower end and first loosen a small piece of flesh from the skin. Then hold this piece of skin firmly and run the filleting knife flat between the skin and the flesh. The blade should be kept as parallel to the cutting surface as possible.
Why is a sharp filleting knife important?
A dull knife not only makes filleting more tedious but also makes precise cuts more difficult. Instead of gliding cleanly along the bones, you have to apply more pressure. A sharp filleting knife allows for controlled cuts and helps you get as much meat from the fish as possible.
What can I do with the fish carcass?
After filleting, the carcass and fish trimmings don’t necessarily have to be discarded right away. As long as they’re fresh and suitable for the intended use, the head and carcass, for example, can be used to make a fish stock. This allows you to make use of a larger portion of the fish.
Storing Fish Fillets Properly
Fresh fish is highly perishable and should therefore be kept cool at all times and handled hygienically. The prepared fillets should be used as soon as possible. Until then, they should be stored in the refrigerator, either well-covered or in a suitable container. If the fish is to be stored for a longer period, suitable fillets can be frozen in portions. Vacuum-sealing can also make packaging easier for refrigeration or freezing. However, the required refrigeration temperatures and hygienic conditions must still be maintained.
Common Mistakes When Filleting
Small mistakes often happen, especially when you’re just starting out. With a little practice, however, these can easily be avoided:
- Using a dull or unsuitable knife
- Working on fish on a slippery surface
- Cutting too far from the central bone
- Applying too much pressure with the knife
- Removing rib bones along with too much fish flesh
- Failing to check for remaining bones
- Leaving the fish unrefrigerated for an unnecessarily long time during preparation
When filleting, it’s less about strength and more about controlled and precise knife work.
Related Products
This filleting knife with a flexible blade allows for clean and precise cuts when filleting fish and comes with a practical sheath and bone tweezers. The slim blade effortlessly follows the contours of the fish, facilitating the precise removal of fillets with minimal waste. The ergonomic handle fits comfortably in the hand and ensures secure control with every movement. Advantages & Features - Flexible blade – precise filleting with clean cuts along the bones - Includes bone tweezers – removes remaining bones quickly and easily - With knife sheath – protects the blade during transport and storage Frequently Asked Questions Which types of fish is this knife suitable for? It is suitable for many freshwater and saltwater fish, as well as for delicate filleting work. Why is a flexible blade advantageous? It adapts to the shape of the fish, allowing for particularly clean cuts with minimal meat loss. What is the purpose of the bone tweezers? The included bone tweezers allow you to remove bones from the fish. Individual bones can be easily and cleanly removed after filleting.
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Rustproof, for deboning fish and removing quill residue from poultry. Technical data: total length 13.0 cm, weight 48 g