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How to fillet a round-fish

How to fillet a round-fish. Step by Step Guide. Step 1. Pull 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. Cut on slight angle behind pectoral fin down to back-bone.

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How to fillet a round-fish

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  1. How to fillet a round-fish Step by Step Guide

  2. Step 1 Pull 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 Cut on slight angle behind pectoral fin down to back-bone 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.

  3. Step 2 Grasp pin bones firmly with small pliers and pull toward head. Trim the belly bones and fat off of the fish using a flexible fillet knife. Keep a bowl of water handy to clean pliers and your fingers.

  4. Step 3 To remove skin, separate it from the tail and make a small hole at the tail end with your knife. Once skinned, trim away any excess skin, blood line or “grey meat”. Insert your finger in the hole and pull the skin while pushing the knife all in one motion to remove the skin.

  5. Step 4 Cut tranches by slicing through fillet at an angle.

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