Here’s a series of 15 pictures describing the simple techniques of filleting
reasonable-sized fish like coral trout, barramundi, mangrove jack, salmon
etc. This method can be adapted to suit most fish species with scaled skin.
The result will be beautiful, clean fillets, little bones and virtually no
waste.
1. What’s required?
- A simple cutting board or flat surface
- A thin flexible blade for cutting. Along the backbone, we recommend the following:
- A broad flat blade for removing the hard skin. We recommend:
2. Holding the fish flat on the cutting board, use the thin knife and
pierce the skin behind the front dorsal fin.
3. Slice the knife diagonally across the fish, cutting to (but not
through) the backbone.
3. Slice the knife diagonally across the fish, cutting
to (but not through) the backbone.
4. Hold the fish by the head and run the blade down the backbone towards
the tail with a sawing motion. Don't try to cut too much of the fillet off
the backbone at this stage.
5. When near the tail region, hold the knife flat against the backbone
and push the point right through the side of the fillet. With the knife
protruding out the other side, cut through the remaining fillet towards the
tail.
6. Peel the fillet back with one hand while cutting it from the backbone,
using small slicing motions. Don't try to cut too much away in one stroke.
It's better to use many small cuts, guiding the knife along any bony
structures and removing all the flesh.
7. The most difficult task is to remove the fillet from the rib cage
area. A very sharp knife is essential here. Using small strokes again, just
feel your way around the bones, eventually completely removing one side of
the flesh.
8. Turn the fish over, making sure to hold it flat on the cutting
surface, and repeat the procedure to remove the other fillet. Some fishermen
keep the first fillet loosely attached to the backbone to improve the
"shape" of the fish. This makes it easier to work on removing the second
fillet.
9. Some culinary experts regard the fish "wings" as the second best
eating part of any fish, second only to the meat found at the back of the
head. Break or cut them off whole and save them for the BBQ.
10. And there you have it, two superb fillets, the wings and the carcass.
11. Next comes the removal of the skin. Note that the fish hasn't been
scaled — this is not necessary. Hold the tough skin in one hand and using
the flat bladed knife, slice a small portion of the flesh away from the
skin.
12. Cut a "finger hole" into the skin.
13. Hold the skin by the finger hole and using the broad bladed knife,
gently remove the skin from the remaining fillet.
It's important to hold the knife at the correct angle and to pull on the
skin, not push or cut with the knife. Holding the blade too flat will result
in a jagged cutting action and will probably leave some skin on. Hold it too
upright and you'll slice through the skin and make it difficult to restart
the procedure. There's no substitute for practice, so go catch a few and
give it some trial and error until you work the right angle to suite your
blade.
14. The completed job!
