Filleting Round Fish

  1. Lay the fish on a board with the back away from you and the head pointing to the left.
  2. Lift the gill fin and cut at an angle behind the fin to the top of the head.
  3. Starting just behind the head, cut into the back of the fish and slide the knife along one side of the backbone to release the fillet. Keep the knife almost flat and as close to the bone as possible.
  4. Continue slicing along the length of the fish, severing the fillet at the tail.
  5. Turn the fish over with the head pointing to the right.
  6. Insert the knife at the tail end and make a long cut along the top back of the fish towards the head.
  7. Lift the gill fin and make an angled cut around the head.
  8. Repeat the process as before, finishing by cutting the fillet free from the rib cage.
  9. To skin each fillet, hold it firmly by the tail (skin side down), and then work the knife down the length of the fillet, keeping the blade as close to the skin as possible.