Boneless fish fillet in eight easy steps.

by Jarrod Day on 26 May 2013 How often I have seen fish being filleted at a local boat ramp only to cringe and screw my face up as it is being mutilated with a blunt knife. The poor person attempting to remove a fillet looks as if they are using a saw to tear away at the flesh, probably would have been easier with a chainsaw in the end.

These days, we spend so much money on our fishing, from rods and reels, petrol and destinations that I wonder why the few don’t spend a little money on purchasing a specific set of fillet knives. Knives are very inexpensive these days and providing you look after them, they will last for a very long time.

Over the years, I have a small array of fillet knives for different species and never, do I use any of these for cutting bait. For that, I have a bait knife so my fillet knives don’t become blunt.

When it comes to filleting fish, there are a few different ways to do it. Every body will have their own opinion on the matter, but for me having young kids, I like to ensure that the fillet is completely boneless and skinned ready for cooking.

STEP 1.
To begin, insert the knife behind the pectoral fin and slice backwards just behind the gill plate to the top of the head.

STEP 2.
Take the knife and insert where the first cut finished in the top of the head and follow down along the back bone to the tail.

STEP 3.

Remove the knife from the tail, holding up the fillet; continue to slice up and over the back bone.

STEP 4.

Continue to slice over the backbone until the fillet is free but is still attached to the rib cage.

STEP 5.

Run the knife over the rib cage leaving the ribs in the frame of the fish.

STEP 6.
Take the knife and continue to slice from the pectoral fin through over the top of the ribs.

STEP 7.

Keep slicing until the fillet is free and is separated from the fish.

STEP 8.
Once the fillet is free, flip over the fish and repeat the process to have two perfectly boneless fish fillets.

So, as you can see in eight easy steps, you can have a boneless fresh fish fillet. All there is to do now is to skin the fillet, cook and eat, Bon Appetite.