How to Fillet a Fish




Fillet fish using a very sharp and slightly flexible knife such as the Classic X30 or Elite X50 filleting knives.

Slice around the head of the fish on one side, cutting through the meat until the knife meets the bones and remove the head neatly in one piece.

Place the tip of the knife flush against the backbone, then slice the fish from the head to the tip of the tail in one single smooth movement.

With the tip of the knife, use gentle sweeping motions to gradually cut the fillet away from the body, working from the backbone to the belly.

Then turn the fish over and repeat the process, but start from the tail end of the fish and work towards the head.

Discard the bones and trim the fillets by removing the fins at the bottom.



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