HOW TO FILLET A FISH: STEPS An adult should always supervise young anglers as they learn to fillet. You’ll be enjoying baked fish in just half an hour. They say that a sharp knife is safer than a dull knife. Filleting salmon may seem daunting, but the technique is not difficult to learn. How To Fillet A Fish: Step 2 With the fillet still attached to the tail, flip it away from the fish and position the knife on the thin portion of the fillet. Knife Selection. An adult should always supervise young anglers as they learn to fillet. You’ll need a sharp knife and special tweezers to remove the small ‘pin bones’ after filleting. Hold the fish by the tail with one hand and, gripping the knife with the other hand, scrape down the fish with the blunt edge of the knife, starting from the tail and moving towards the head. I suggest starting with a good cleaning table set at the right height to minimize back strain from bending over too much. My model came with two blade sizes: an 8-inch model for crappie and walleye and a 5 1/2-inch version for bluegill. Before you even fillet a fish, it's super helpful to know where the bone structure of the fish is, so I'm going to fillet this whiting and then once I've taken the fillets … With your other hand, put the tip of your fillet knife through the small area of skin holding the jaws to the rest of the body. A fillet knife is dangerous and must be handled... To fillet a fish, lay it on its side on a flat surface. Make a shallow incision with your knife or scissors under the fish's gills, and snap its head backward to break the spinal cord. Be mindful not to push the knife in too deep, or you’ll puncture the intestines, which will emit a rancid odor. We encourage you to follow CDC recommendations. Always keep your hands behind the blade. Make a shallow cut along the back of the fish – where the skin is tough. Now arrange the green onion halves and lime slices on top. Some say this is the worst part of the whole fishing experience, but the chore becomes tolerable when you think about those tasty fillets you get to eat later. Hold the fish and slice between the meat and skin to remove the fillet. Cover with the buttery lime mixture you prepared earlier. We are sorry that this post was not useful for you! With the knife blade pointing away from you and across the body of the fish, … Some of the fillets go straight to the frying pan while others are stored in the freezer. Make a shallow incision with your knife or scissors under the fish's gills, and snap its head backwards to break the spinal cord. Try to avoid cutting into the backbone so it’s better to cut too shallow into the fish rather than too deep. With the fillet still attached to the tail, flip it away from the fish and position the knife on the thin portion of the fillet. I place a certain amount in a Ziploc freezer bag and mark on the bag the number of fillets and the date of the catch for future reference. Quality fish care makes a huge difference. It’s so quick and easy! Set the fillet aside in some type of a bowl, turn over the fish and repeat steps 1 through 4. Handling the fish properly, gliding the knife along its length skillfully, developing a feel for this, and harvesting the most meat possible all go into this art form. To fillet a fish, lay it on its side on a flat surface. The knife will naturally stop at the fish’s head. Fish fillets are served lean, but if you wish to keep the fat, you can leave this on. Try to avoid cutting into the backbone so it’s better to cut too shallow into the fish rather than too deep. If you don’t intend to cook the fish with its head, now is when you can remove it by slicing through the fish just in front of the pectoral fins. Hold the fish by the tail. Scaling isn't necessary. Turn the fish over and repeat steps 2 and 3. Using a little pressure and a sawing motion, cut against - not through - the skin. Wash each fillet in cold water. If that’s the case, skip this step. Home chefs often turn to pre-portioned fish from the local market or grocery store. Subscribe to our Newsletter and get all the information you need to learn, plan, and equip for your next fishing adventure. Scaling: Scaling is the act of removing scales from the skin of the fish. Children should never be left unsupervised when handling sharp objects. Pat dry with a clean cloth or paper towel. Midway along the fish, … Or you could use the fish with fresh pasta or as a mousse to spread over soft canapés. Position the tip of your knife at the top of the rib cage and cut downward along the rib cage all the way to the bottom of the fillet. Select a state to find fishing and boating information: Get started fishing today, purchase your fishing license online, check regulations and more. Spread the abdominal cavity open and remove the innards with your hands. Learn how to register your vessel, boating laws and more. For added safety, wear metal-mesh "fish-cleaning" gloves to protect your hands from sharp scales. Knowing how to fillet fish properly helps prevent you from ending up with a bony piece of fish or wasting meat. A few simple tricks and some easy-to-follow instructions will have you preparing fish straight out of the water.Grab your sharpest fillet knife, take a deep breath, and prepare to master this major culinary feat. Filleting a fish is not very difficult- you need to first make a cut behind the head, then run a sharp knife closely along the back bone to release the meat. Rinse the fish under running water and pat dry. Make sure your blade stays on top of the back and belly fins and cut through the fish’s rib cage. Spice fish fillets each on both sides. Neither scaling nor removing the head is necessary. While there are several methods available for cooking whole fish, learning how to clean a fish is necessary before putting the fish on heat. Now that the fish is clean, you’re ready to cook the smaller pieces. Make sure your blade stays on top of the back and belly fins and cut through the fish’s rib cage. The fillets are ready to cook or freeze. Then you’ll see how to pan-fry fish fillets with seasoned flour in hot oil. Pat them dry using a paper towel or clean cloth before cooking. Once you have the right equipment, follow these five easy steps to clean your catch. Slice underneath the gill plate, as you would with a round fish; then gently feel the fish's musculature through the skin. Put your thumb in the gills of the fish on one side. To learn how to fillet fish the easy way, follow the filleting fish instructions below. If you have any slime on your hands or the knife handle, wash it off to prevent slipping. Be careful not to cut into the backbone. Learning how to fillet a fish is easier that you think. Turn the knife 90 degrees towards the tail and glide the blade along the backbone. A sharp fillet knife is essential to cleaning your catch and I always use an electric knife whenever electricity is available. Baking fish fillets is the easiest way to ensure a tender, flaky entrée that maintains its flavor and doesn’t dry out. Continue running your knife through the fish and create your first fillet. Knowing how to fillet a fish is essential if you like harvesting your catches. 1. Move the fish away from the fillet to work on removing the ribs from the fillet. Bake in 375 degrees F-heated oven for 10-15 minutes. Get fishing tips and tricks and read personal stories from anglers who live and breathe fishing and boating. Be the first to rate this post. If I feel any small bones in the fillets, I trim those out with a conventional fillet knife. 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