Things You'll Need:
- Cutting board
- Fillet knife
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Step 1
Wash the fish and blot it dry. Place it on a cutting board.
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Step 2
Slice the fish from just behind its gills down to the backbone without actually cutting through the backbone.
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Step 3
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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Step 4
Insert the knife near the ribs and slice away the rib section of the fillet.
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Step 5
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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Step 6
Rinse each fillet in cold water and pat dry. Cook the fish as desired or freeze for a later date.









