How to Fillet a Fish: A Step-by-Step Guide 

Preparing Your Fish for Filleting 

The art of filleting a fish begins with the removal of scales. For quick and easy methods to accomplish this, guidance can be found on various websites, such as

Tools needed for filleting

Once your fish is scale-free, it’s essential to have the right tool for the job: a flexible and long filleting knife. This specific type of knife will facilitate and speed up the entire filleting process. 

The Filleting Process Explained 

Cutting the First Fillet 

  • Start by making an incision just behind the gills, leading the cut towards the backbone. However, do not remove the head, as it will aid in the following steps. 
  • When you feel the knife hit the spine, rotate the blade towards the tail of the fish, gently slicing along the backbone until you reach the tail. This action will yield your first complete fillet. 

Obtaining the Second Fillet 

  • To acquire the second fillet, turn the fish over and repeat the process: cut just behind the gills until you feel the spine, then guide your knife along the backbone to the tail. 
  • This method of filleting ensures you get two fillets with skin on, leaving the head and spine intact. 


Filleting a fish might seem daunting, but with the right tools and technique, it can quickly become an easy and rewarding task. Proper filleting not only minimizes waste but also maximizes the enjoyment of your fish, providing perfectly prepared fillets ready for cooking. By mastering this skill, every fish enthusiast can elevate their culinary experience, making the most out of this healthy and versatile ingredient. 

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