How to fillet a round-fishStep by Step Guide

Step 1

Cut on slight angle behind pectoral fin down to back-bonePull up on belly flap, then with a twisting motion, turn your knife so the knife edge is resting on the back-bone & facing the tail of the fish

Keep the knife flat on the back-bone and cut away from the head using a sawing and pulling motion. Steady the fish with your opposite hand.

Trim the belly bones and fat off of the fish using a flexible fillet knife.Grasp pin bones firmly with small pliers and pull toward head.Keep a bowl of water handy to clean pliers and your fingers.

Step 2

To remove skin, separate it from the tail and make a small holeat the tail end with your knife.Insert your finger in the hole and pull the skin while pushing the knife all in one motion to remove the skin.Once skinned, trim away any excess skin, blood line or “grey meat”.

Step 3

Cut tranches by slicing through fillet at an angle.

Step 4