How To Fillet A Fish

We all love to eat it but cooking with fish is something that can feel a little intimidating for beginner cooks. Knowing how to properly gut, fillet, and prepare a bit of fresh fish from the fishmongers is a skill that not enough people have and we’d love to help demystify the process.

Why? Because we’re food nerds and, if you're reading this right now, we’re pretty sure you are, too. If you're a fan of salmon, cod, and sea bass, then you need to know there's nothing quite like eating the very best version of those fish that you can find.

In order to teach you how to handle the catch of the day, we’ve enlisted the help of Ollie Bass – all-around fish expert and head chef of Faber, a seafood-focussed restaurant that's located right in the heart of Hammersmith.

“Filleting a fish is an early lesson on your way to being a ‘proper’ chef,” explains Ollie, “and in those early apprenticeship months I would spend hour upon hour filleting fish after fish under the supervision of my head chef or sous chef. It’s a skill that could easily be overlooked now and something I now appreciate more than ever. If you can fillet your own fish, it gives you access to the freshest and best ingredients. If you master it at home it opens so many incredible ingredients from local businesses that just aren’t available in the big characterless supermarkets.”

But where’s the place to start? Well, here’s a quick rundown of what you need to do.

Make sure you have the following in hand’s reach and cleaned beforehand, including a sharp fillet knife, a cutting board with a non-slip surface, and a trash bag or container for waste. A flexible and narrow-bladed fillet knife works best for precision.

Begin by scaling the fish using a scaler or the back of a knife. Word of warning: this can be a messy job. Once scaled, make an incision from the vent (aka anus) to the base of the fish’s head. Remove the guts, making sure to scoop out any blood or debris. Rinse the fish thoroughly under cold water.

Once the fish is cleaned, place it on its side on a cutting board. Placing a damp towel under the cutting board can provide extra stability, something that you’re going to need when you’re getting to work.

Using the fillet knife, make a deep incision just behind the gills and pectoral fin, cutting down to the backbone. Make sure to angle the knife slightly towards the head, following the natural curve of the fish.

With the knife parallel to the spine, work your way along the backbone towards the tail. Use smooth, controlled strokes to separate the fillet from the rib cage, keeping the blade as close to the bones as possible.

Once the fillet is detached from the backbone, lift it gently, exposing the ribcage. Continue to use the knife to free the fillet from the ribs.

The job’s only half done. Turn the fish over and repeat the process on the other side. Each fish has its unique bone structure, so adjust your technique accordingly, especially when it comes to flat fish like plaice and brill.

To remove the skin, lay the fillet skin-side down on the cutting board. Hold the tail firmly and insert the knife at the tail end. With a gentle sawing motion, work the knife between the flesh and the skin. If you are visiting a quality and well-established fishmonger, don’t be afraid to ask 'em for a little help. They're passionate about what they do and the majority of them will be happy to give you a helping hand. So many people are embarrassed to ask but remember: fishmongers and chefs have trained for years and are proud to impart their knowledge to you. If you’re really into reducing your food waste, make sure to keep a tub for trimmings and bones to make stocks out of “the waste”.

Run your fingers along the fillet to check for any remaining bones. Use tweezers or pliers to remove any small bones that may be present, you’ll find this more necessary with some fish like gurnard and it’s much more enjoyable to do now than when eating the fish.

Rinse the fillets under cold water to remove any remaining scales or debris. Pat them dry with paper towels and store in the refrigerator or freezer depending on your immediate cooking plans. We always recommend buying, filleting, and consuming your fish within 48 hours for the ultimate appreciation of what you have on the plate.