How to fillet a round fish

The short answer

With a sharp flexible filleting knife, cut behind the gill down to the backbone, then turn the blade towards the tail and run it along the spine in long strokes, riding over the rib bones, to release one fillet. Turn the fish over and repeat for the second. A round fish gives you two fillets.

Step by step

1. Scale and gut the fish first if that has not been done, and pat it dry so it does not slip. 2. Lay it on a board with the back towards you. Use a sharp flexible filleting knife. 3. Cut behind the pectoral fin and gill on a slight angle, down to the backbone but not through it. 4. Turn the blade flat towards the tail. Run it along the top of the backbone in long, smooth strokes, keeping the blade riding on the bone so you leave as little flesh behind as possible. 5. Work over the rib cage, angling the blade to skim across the ribs, until the fillet lifts away in one piece. 6. Flip the fish and repeat on the other side to give you two fillets. 7. Trim the rib bones off with a shallow angled cut, then run a finger down the centre line and pull any pin bones with fish tweezers or small pliers. 8. Keep the head and frame for stock.

Which fish it suits

This method is for round fish, the ones that swim upright with an eye on each side: sea bass, sea bream, mackerel, trout, salmon, cod, pollock, haddock and gurnard. Each gives two fillets. Larger fish like salmon and cod are easier to control because there is more to hold. Small fish like sardines and mackerel work the same way and can also be opened flat as a butterfly.

Flat fish such as plaice and Dover sole are filleted differently, working out from the centre line to the edges.

Tips / common mistakes

• A sharp flexible knife does the work. A blunt or stiff blade tears the flesh and leaves meat on the bone.
• Keep the blade angled down against the bones so you follow the frame rather than cutting into it.
• Use long strokes rather than short sawing, which gives a ragged fillet.
• Feel the resistance of the bones through the knife and let the frame guide you.
• If you would rather skip the knife work, the counter fillets and pin-bones every fish free by hand, cut to order.

Frequently asked questions

What knife do you use to fillet a fish? A filleting knife with a thin flexible blade around 15 to 18cm. The flex lets the blade follow the backbone and rib cage closely.

How many fillets does a round fish give? Two, one from each side. Trim the rib bones and pull the pin bones from each fillet.

Do you scale a fish before filleting? Scale and gut it first if you are keeping the skin on, since it is easier while the fish is whole. If you are skinning the fillets you can skip scaling.

How do you remove pin bones? Run a finger down the centre line of the fillet to feel them, then pull each one out in the direction it lies with fish tweezers or small pliers.

Can I ask you to fillet it for me? Yes. We fillet, pin-bone and skin every fish free by hand at the counter, cut to order, so you can take home ready-to-cook fillets.