How to Fillet a Tuna Fish
Americans consume the majority of their tuna from a can, but a fresh tuna fillet is delicious. "Filleting" a fish means removing all bones and skin leaving behind only the cuts of meat that run along the length of the fish. A local fishmonger can fillet your fresh tuna for you. However, you can save the money and the trip to the fish market by doing it yourself.
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Instructions
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1
Wash the fish and blot it dry. Place it on a cutting board.
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Slice the fish from just behind its gills down to the backbone without actually cutting through the backbone.
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Keeping the knife in place, turn the blade and cut through the ribs toward the tail. Follow along the backbone as a guide. Flip the fish over and repeat on the other side.
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4
Insert the knife near the ribs and slice away the rib section of the fillet.
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Ensure that the fish is skin-side down and place the knife between the skin and the flesh near the tail section. Hold the tail firmly and cut away the skin by running the knife along the length of the fish toward the head using a gentle sawing motion. Repeat for the other fillet whose skin is still intact.
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Rinse each fillet in cold water and pat dry. Cook the fish as desired or freeze for a later date.
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Tips & Warnings
Since a filleted fish has its skin removed, scaling the fish is not necessary.
Consider wearing mesh, metal fish-cleaning gloves for extra protection.
Always keep your hands behind the knife blade. Never slice toward your hands or body.
If your hands or knife blade become slippery as a result of fluids from the fish, rinse and dry them before continuing to cut.
