How to Fillet Yellow Perch

Thick scales and tough skins make this mild-flavored and flaky fish something most people opt not to prepare on their own. But you can follow the simple steps in this guide to make the filleting of this fish an easy process.

Things You'll Need

• Fillet knife

Instructions

1. Lay the fish on its side and position your knife perpendicular to the fish and below its front fin.

2. Cut into the fish, moving the knife down far enough to graze the back bone. Move the knife along the backbone towards the tail. Bring the knife to the tail but do not bring the knife completely through to the end; keep the fillet connected to the rest of the fish.

3. Insert your knife beneath the exposed bone on the fillet. Approaching the bone from the topside, cut from one end of the fillet to the other; tilt your knife up as you move it along the bone. Discard the bone.

4. Insert your knife into the fillet in the end nearest the tail. Saw the fillet away from the scales and skin, then set the fillet aside.

5. Flip the fish and cut the second fillet away from the backbone, stopping just shy of the tail.

6. Remove the bone on the second fillet by running the knife below the bone approaching from the the top side of the bone and the bottom side of the bone; tilt the knife upwards as you cut. If you wish to discard the belly fat, use the knife to chop it off at this point; it will be much harder later on.

7. Saw the second fillet away from the scales and skins.