How to Fillet Flathead Fish

Use a sharp fillet knife.

Flathead fish, a native to Australian waters, is a flaky white fish with a fresh, mild flavor. A flathead fish is one of the more difficult fish to fillet. Their skin is tough to cut through, their skeleton is spiny and the fish has many sharp, penetrating edges and a protruding ribcage. Does this Spark an idea?

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What You Will Need
- Start with a very sharp fillet knife. Create a fillet station in your kitchen complete with a plastic cutting board and a roll of paper towels. Plastic boards are easy to clean and do not soak up possibly harmful bacteria.
Before You Start
- Wash the fish to remove the slime. This will make it easier to remove the skin later.
Technique
- Cut off the head. Make a shallow cut down the back on either side of its spine. Cut through the ribcage, which will cut the fish in half. Be careful when handling the spiny ribs to avoid being punctured. Remove the ribcage. Lay each fish half skin side down on your cutting board. Hold the tail in your hand and, cutting away from you, slice the flesh as close to the skin as possible. Finish near the head end of the fish. You will have two boneless fillets.

FISH Recipes: How to Fillet a Flathead

Photo Credit Fish fillet image by andrus from Fotolia.com

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