The Ultimate Guide to Filleting Fish: Explained Step by Step
Filleting fish might seem like a job for a professional chef, but with a little practice and the right tools, you can do it too. Whether you're an enthusiastic amateur chef or want to prepare your weekend catch, this guide will teach you exactly how to fillet fish properly and hygienically. And the best part? You'll find everything you need at Outdoor-Food – online or in our showroom in Capelle aan den IJssel!
What do you need to fillet a fish?
A good start is half the battle. This is especially true when filleting fish. Make sure you have the following supplies at home:
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A sharp filleting knife: Choose a flexible filleting knife with a thin, razor-sharp blade. This way, you can effortlessly cut along the bone and get the most out of your fish. At Outdoor-Food, we have specially selected filleting knives that are perfect for this task. Order them easily in our webshop or visit our showroom at Cornusbaan 67A in Capelle aan den IJssel .
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A sturdy cutting board: Hygienic, stable and preferably one that is easy to clean.
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Scale knife or back of your filleting knife
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Fish bone tweezers (optional but handy!)
How to fillet a fish step by step
Follow these steps for a professional result:
1. Ensure a clean work area
Hygiene is key! Wash your hands and thoroughly clean your work surface, cutting board, and knife with warm water and dish soap. This prevents cross-contamination and allows you to work safely.
2. Place the fish in a stable position
Place the fish on a cutting board, belly-side up. Make sure it can't slide off; safety first!
3. Remove scales
Use a scaler or the back of your filleting knife. Work from the tail towards the head. Then rinse the fish thoroughly under cold water.
4. (Optional) Remove header
If you want to fillet without the head, cut the head off just behind the gills with a controlled movement.
5. Open the abdominal cavity
Using the tip of your filleting knife, cut from the anus to the gills. Don't cut too deeply to avoid damaging the intestines.
6. Removing the intestines
Use your hands or a fish scraper to remove the innards. Rinse thoroughly again.
7. Time to fillet!
Start at the back, behind the gills. Make a slit and slide your knife smoothly along the bone, toward the tail. Use long, flowing strokes. Repeat on the other side.
8. Remove bones
Run your fingers over the fillet and use tweezers to remove any remaining bones. This will prevent any nasty surprises while eating.
Hygiene tips for filleting
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Wash your hands thoroughly and regularly.
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Clean your knife and cutting board after every fish.
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Work in a tidy workplace.
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Don't touch other surfaces (like your phone) while filleting.
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Always rinse the fish before you start.
Filleting knives from Outdoor-Food: quality you can feel
A good filleting knife makes all the difference. At Outdoor-Food, you'll find knives specifically designed for filleting fish. They're razor-sharp, flexible, and comfortable to hold – exactly what you need for this delicate task.
👉 Order your filleting knife online via our webshop or come and see (and feel!) it in real life in our showroom at Cornusbaan 67A, Capelle aan den IJssel .
Conclusion
Filleting fish isn't difficult, but it does require care, precision, and the right equipment. With this guide, you'll be all set to get started. And remember: a good filleting knife from Outdoor-Food makes filleting not only easier but also a lot more fun!
Have fun cutting – and enjoy your meal!
