Skilfully fillet fish and enjoy delicacies - step-by-step instructions

The right filleting technique for perfect fish enjoyment: a simple guide for more flavour and sophistication

Filleted fish

What if you could turn the fish on your kitchen board into not just a dish, but an unrivalled experience? The path to this culinary highlight doesn't start with the cooking method, but with the filleting of the fish. Because with the right technique, you can get the best pieces out of your fish. In this blog post, you will find out how to fillet your fish step by step to enhance the flavour and exclusivity of your fish dishes.

Filleting fish: Why is the right technique crucial?

Imagine you're sitting in a restaurant and the waiter finally brings you your long-awaited meal, a wonderful fillet of perch. You take the first big bite of juicy meat and crispy fried skin and close your eyes with pleasure, but suddenly you feel an unpleasant scratchy sensation in your throat. To prevent this from happening to you or your guests, it is important to fillet the fish correctly. A perfectly filleted piece of fish not only looks great and improves the texture in the mouth, it also takes the flavour to a whole new level. A cleanly guided knife removes bones, fat and skin, leaving a tender, juicy piece of fish that can fully develop its natural flavour. Filleting a fish may seem a little challenging at first, but with the right technique it becomes a work of art that makes your dishes even more exclusive and enjoyable. By going about your work with respect and care, you also show your appreciation for a precious food.

What do you need to fillet fish?

In addition to fresh and high-quality fish, you should also have the right tools to hand before you start filleting.

  • A good filleting knife with a long, thin and flexible blade is essential. It will help you to cut as close to the fish bone as possible and get the most out of the precious meat.
  • You also need a flat, non-slip, clean work surface.
  • Fish bone tweezers are also helpful for removing the firm bones in the fillet.

How do you prepare the fish?

Before you make the first cut, you should rinse the fish thoroughly with cold water, from the inside out. If the fish is freshly caught, the scales must also be removed. You can either use a fish scaler or the back of your filleting knife to do this. Run both over the skin from the tip of the tail to the head, applying light pressure. Rinse the loosened scales under cold water and pat the fish dry.

Hand filleting fish

Fillet the fish: How does it work?

Now the actual filleting can begin:

  1. The head cut: Start by laying the fish flat on your work surface, belly side facing you! Place your knife directly behind the gills and guide it downwards at an angle. Cut as deep as you can feel the spine.
  2. The back cut: Press lightly on the fish and cut carefully from the back to the spine. This cut is about the same length as the first.
  3. The fillet cut: Now place the knife flat against the dorsal fin and plunge it through the fish close to the spine! Hold the fish firmly and continue the cut along the spine to the tail. Lift the fillet slightly and loosen the last pieces on the belly with slightly pulling cuts. Make sure that you work close to the bones with the tip of the knife to minimise the amount of meat you lose. Separate the first fillet from the fish body. 4 Remove the bones: Now use tweezers to pull any remaining bones out of the fillet. Feel over the flesh several times with your fingers to make sure you have caught all the bones. Repeat the process on the other side. If you want to enjoy the fillet without the skin, there is one more step. To do this, place the fish fillet skin-side down on the chopping board, carefully place the knife between the skin and the meat and pull the blade flat through.