How to Use a Filleting Knife

A filleting knife is used to cut and prepare fish for eating. Filleting knives come in different sizes because fish come in different sizes. However, the design of a filleting knife is basically the same: a long, thin blade that flexes in order to cut around the fish's backbone and ribs.

Difficulty: Moderately Easy

Instructions

1. Use a chef's knife to cut the head off your fish. In order to use your filleting knife, you must have access to the backbone, which requires the head being removed.

2. Hold your filleting knife in the proper position. Your thumb and index finger should be pinching the blade right where the blade meets the handle. The rest of your fingers should be comfortably grasping the handle of the blade.

3. Slide your filleting knife into the fish along one side of the backbone. The side of your knife will run against the backbone all the way to the tail.

4. Move your filleting knife gently back and forth. The blade is designed long and flexible so that you can carefully cut the flesh while pulling the already cut portion away from the backbone.

5. Make small precise cuts with your filleting knife to remove the rib cage from the cut fillet.

Tips & Warnings

• The best filleting knife is a very sharp filleting knife. Not only will a dull knife cut poorly, it can be a huge safety hazard. Before using your knife, make sure the blade has been properly sharpened.
• Becoming good at filleting fish takes time, so once you have chosen a filleting knife that is comfortable for you to use, cut slowly. It is better to take your time when first learning to fillet a fish than to go too quickly and make mistakes or possibly get hurt.

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