How to Fillet a Fish [5-Portion Fillet]. Paul Powis demonstrates the two standard filleting techniques and walks you through the steps while filleting walleye and perch. How to Easily Fillet a Fish? This video shows how Roland fillet the fish for our soup. its actually easier to fillet a fish than you thought.

Here I show you how to fillet a fish. The example fish is a Blackfish aka Tog (Tautoga onitis). Learning to fillet fish for yourself, rather than leaving it to the staff at your local fishmonger, is a Fish vary widely in their anatomy, but round and flat fish are filleted similarly. You can have How to Fillet a Fish [5-Portion Fillet] using 2 ingredients and 11 steps. Here is how you achieve it.

Ingredients of How to Fillet a Fish [5-Portion Fillet]

It's 1 of Flounder or flatfish.
Prepare 1 of A sharp deba bocho (Japanese fillleting knife).

Feel behind the gills for the Finishing Your Fillets. The belly portion of a fillet contains a section of rib bones, held in place by a. Don't ruin that perfectly good fillet—this handy guide shows you how to cut a large piece of fish from the grocery store like a pro. When skinning or portioning fish, use a knife that can slide through it cleanly and effortlessly.

How to Fillet a Fish [5-Portion Fillet] instructions

Use the back of the knife to scrape off the scales from both sides of the fish..
Next, insert the knife from the anal vent, which is right below the caudal fin, and slice up to the head to remove the guts..
Cut off the head once you have removed the guts..
Make shallow cuts along both sides of the dorsal fin..
Cut along the lateral line in the middle of the body..
From that cut, slice along the spine to remove the flesh. Move the knife along little by little to cleanly..
There you have one fillet. Now, all you have to do is repeat..
Fillet the other half, and now you have three pieces..
Flip the fish over and repeat the above steps. Now you have 5 pieces..
Finally, insert the knife between the flesh and skin, pulling on the skin to fillet completely. Hold one end of the skin, and slice off along the skin..
You're finished..

Using a dull knife can end in a torn or roughly cut fillet (which doesn't look. Fish fillets before trimming. [Photographs: Vicky Wasik]. The best—and honestly only—way to get good at most things is to do them over, and over, and over. I'd be lying if I said it's an absolutely necessary kitchen skill, but it's useful to know how to break down a fish (in this case, I'm. Ask the fishmonger to scale and gut the fish, then use these techniques to fillet any kind of round fish, such as striped bass, shown here.