How to Prepare Fresh Saltwater Fish

Small fish such as sardines are usually not filleted before cooking.

There are many varieties of saltwater fish, including bluefish, tuna, halibut, mahi mahi, orange roughy and cod. There also are many small saltwater fish, such as anchovies and sardines. Once caught, the larger varieties of saltwater fish need to be cleaned and filleted before being cooked. The smaller varieties of fish are often cooked whole and the bones are either eaten or picked from the fish at the table. Saltwater fish are often prepared directly after they are caught because they usually taste better when they are fresh.

Things You'll Need

• Fillet knife
• Pan
• Butter or olive oil
• Salt
• Lemon
• Pepper (optional)
• Herbs (optional)
• Grill (optional)
• Stove-top (optional)
• Oven (optional)
• Campfire (optional)

Instructions

1. Fillet the fish by cutting behind the head, from the top of the head to the underside. Cut from the cut on the top of the fish near the head down the fish's back. Peel the meat away from the fish and sever any connections to the backbone with your knife. Turn the fish over and make the same cut that you initially made on the head of the fish.

2. Cut down the other side of the backbone, peel away the meat and sever any connections. Cut over the fish's belly flap. Remove the fillet from this side of the fish before flipping the fish over and removing the fillet from that side. The fish can now be skinned and de-boned if desired to procure the remaining meat.

3. Prepare the fillets on the grill, on a stove-top, in an oven or in a campfire. Cut the fillets to the desired size and spread olive oil or butter on them. Add herbs if desired such as parsley, tarragon or thyme, as well as salt, pepper and lemon. Wrap in foil if preparing in a fire, in the oven or on the grill. Place in a pan and put the seasoned fillets in the fire or oven. Place the foil packet directly on the grill. If using the stove top, season the fish and then place it in a hot pan coated with oil.

4. Cook small fresh saltwater fish by coating with butter or olive oil, seasoning it with herbs, salt and pepper, and placing it directly into a hot pan on the stove top. They can also be grilled in a foil packet or placed in an oven or campfire. Place them in groups when cooking because the fish are too small to separate individually.

Tips & Warnings

• You may want to have larger fish, such as blue fin tuna or halibut, cleaned by professionals in order to preserve the most meat possible. Larger fish can be difficult for inexperienced fishermen to fillet by themselves.

References

• Paul's Fishing Kites: How to Fillet Fish Part 1
• Belly Bytes: Saltwater Fish Food Facts
• The Port Lavaca Wave: Cooking Saltwater Fish Differs by Type, Taste