Filleting fish involves using a sharp knife to separate the flesh from the bones, resulting in a boneless piece of fish.
Here’s a breakdown of the filleting process based on the provided reference:
Steps to Fillet a Fish
- Initial Incision: Make a small incision along one side of the fish's spine, towards the tail. According to the [YouTube video titled "How to Fillet a Fish"](), start with a "very small incision" all the way down at the end.
- Knife Work: Let the knife do the work, using a sharp blade to cut through the flesh. The video stresses you "don't need to apply a lot of pressure if you have a sharp knife".
- Follow the Bone: Use the knife to carefully follow the bones, cutting away the flesh from the rib cage and backbone.
Key Tips
- Sharp Knife: A sharp knife is crucial for clean cuts and makes the process much easier and safer.
- Gentle Pressure: Let the knife's sharpness do the work, rather than applying excessive pressure.
- Practice: Like any skill, filleting fish improves with practice.
| Step | Description |
|---|---|
| 1 | Make a small initial incision along the spine. |
| 2 | Use the knife to separate the flesh from the bones. |
| 3 | Follow the rib cage and backbone, being careful to avoid bones. |
