The Free Online Aquaculture Dictionary


1. Raise the pectoral fin. Lay knife just behind head and cut through body cavity to backbone.

2. Hold fish firmly. Turn blade nearly parallel to backbone and with a sawing motion, cut through rib section toward tail.

3. Stop at base of tail. It is not necessary to cut fillet all the way off. 4. To skin fillet, hold tail firmly with fingertips and work flat of blade forward between flesh and skin in a sawing motion.
Fillet Step 1 & 2 Fillet Step 3 Fillet Step 4
5. The fillet will now only have rib bones remaining. 6. Remove rib bones by sliding knife along ribcage. 7. Now simply turn fish over and repeat this procedure on the other side of the fish
Fillet Step 5 Fillet Step 6 Fillet Step 7