How to Fillet Tilapia Fish

Fish cut into fillets.

Originally from northern Africa and the Middle East, tilapia is a species of freshwater fish known for its mild flavor and relatively low levels of mercury compared to other species, according to the U.S. Food and Drug Administration. Most fish are cleaned and prepared as steaks or fillets before consumption, though slender fish such as tilapia are best served as fillets. The standard fish fillet is is a thin, boneless, lengthwise cut with the scales and skin removed. Use a long, slender knife with a flexible blade to cut to the meat. Specialized fillet knives can be purchased at sporting goods stores or other retailers that sell fishing supplies.

Things You'll Need

• Fresh, whole tilapia
• Fillet knife
• Plastic cutting board

Instructions

1. Lay the whole tilapia flat on the cutting board. Place the knife just beneath the gill cover and cut until you feel the blade touch the backbone. Do not cut any deeper, as you want to keep the backbone intact.

2. Place your free hand on the tilapia's head to hold it in place, then cut the fish lengthwise toward the tail with a sawing motion. The knife blade should run across the backbone but not cut into it. When you have cut far enough that you can no longer feel the backbone, push the blade through until it exits from the tail.

3. Lift the fillet gently from the rest of the fish, trimming along the bone until the meat is free. Try to keep as much meat on the fillet as possible.

4. Turn the tilapia over and repeat steps 1 through 3.

5. To remove the skin and scales from a fillet, hold it still with your free hand. Insert the knife at the tail end, just underneath the skin, and run it through the meat lengthwise until muscle and skin are separated.

6. Store the fillets in a refrigerator for no longer than two days. Tilapia can also be frozen.

Tips & Warnings

• Always prepare raw meat on a plastic cutting board if one is available. Wood and ceramic cutting boards, which are more porous, are more likely to collect bacteria.

References

• Ohio Department of Natural Resources: Filleting Fish
• Paul's Fishing Kites: How to Fillet Fish
• United States Food and Drug Administration: Mercury Levels in Commercial Fish and Shellfish