Cut fish correctly

Are you looking to impress your guests with a delectable fish dish? Whether it be trout, salmon, or sea bream, using fresh fish will surely elevate any meal. In this guide, we will walk you through the proper steps of cutting and filleting a fish.

The right equipment

Mastering the art of cutting and filleting a fish requires the right tools, such as a razor-sharp and flexible filleting knife. With this essential tool, you can expertly navigate along the bones for a clean cut. It's also important to have a spacious and durable cutting board, along with precise herringbone tweezers

1. CLEAN FISH

Before cooking your freshly caught fish, it is important to properly prepare it. Begin by placing the fish on a cutting board and using the back of a fillet knife to gently scrape the scales off from the tail to the head. Once the scales are removed, rinse the fish and pat it dry with a clean towel. Your fish is now ready to be cooked to perfection!

2. REMOVE FISH

After thoroughly cleaning the fish, begin by removing the head behind the gills. To do so, place the fish on a cutting board with its belly facing you. Carefully position a sharp knife at a slight angle behind the gills, making sure the blade is behind the pectoral fin. Then, cut down towards the middle bone.

3. CUT FILLETS

When you reach the central bone, carefully turn the knife so that the blade is directed towards the fish's tail fin. Proceed to run the sharp blade along the middle bone until you reach the base of the tail. Next, remove the side bones and fins. If desired, excess fat can also be removed during this process.

4. REMOVE BONE

Removing small bones from your fillet has never been easier. Simply use the back of your knife to gently glide over the fillet, making the bones more visible and easier to locate. Then, carefully remove them with fish tweezers. Voila! Your fillet is now completely boneless. Don't forget to repeat this process on the other side of the fish for a perfectly bone-free dish.