Honestly, It’s Not That Hard
I must get asked about this three or four times a week. Someone picks up a whole bass, turns it over in their hands, and goes “I’d love to, but I wouldn’t know where to start.” And I always say the same thing: you just need a sharp knife and ten minutes. That’s it. I’ve been doing it since I was about fifteen, and I promise you the first one’s the worst. After that it clicks.
My wife reckons I could fillet a fish in my sleep. She’s probably right. But I had to start somewhere too.
What You’ll Need
- A decent filleting knife: flexible blade, about 7 inches. Doesn’t need to be expensive, just keep it sharp. A blunt knife is more dangerous than a sharp one, and it’ll tear the flesh instead of cutting clean.
- A chopping board. Wooden or plastic, doesn’t matter.
- Kitchen paper: trust me on this. Wet fish is slippery as anything and you need the grip.
- A bowl for the bones. Don’t you dare chuck them out. They make the best stock you’ll ever taste.
Step by Step
1. Lay the Fish Flat
Put it on its side, tail pointing towards you. If it hasn’t been gutted yet, do that first. Slit the belly from tail to head and scoop everything out. Quick rinse under cold water and you’re good to go.
2. Cut Behind the Head
Make a cut just behind the gill cover, angling down towards the head. You want to go right down to the backbone but don’t go through it. You’ll feel the blade hit bone. That’s your guide for everything from here on.
3. Run the Knife Along the Backbone
Now turn the blade so it’s lying flat, facing the tail. Run it along the backbone in long, smooth strokes. Let the knife do the work here. You should feel it gliding over the rib bones as you go. Don’t saw at it. That’s the biggest mistake people make. One or two smooth passes and you’re there.
4. Lift Off the Fillet
Once you’ve cut all the way to the tail, lift the fillet away. Should come off in one clean piece. If there’s a few bits of flesh left on the bone, don’t worry about it. Happens to everyone. You’ll get tidier with practice. Even I still leave the odd bit behind if I’m rushing.
5. Flip and Repeat
Turn the fish over. Same thing on the other side. Now you’ve got two fillets and a carcass for the stock pot.
6. Remove the Pin Bones
Run your finger down the centre of each fillet. You’ll feel a row of small bones sticking up, little blighters. Pull them out with tweezers or small pliers. They come out easy if you pull in the direction they’re pointing. Some people skip this bit but you really shouldn’t. Nobody wants a bone in their dinner.
Which Fish Should You Start With?
Right, if you’ve never done this before, don’t go and pick the most awkward fish on the counter. Start easy:
Bass is brilliant for beginners: clean bone structure, the flesh comes away nicely, and you can actually see what you’re doing. Mackerel is another good one: they’re small, they’re cheap, and if you make a mess of it you’ve not lost much. Plaice and sole are a bit different because they’re flat fish, but they’re actually quite simple once you get the hang of it.
Whatever you do, don’t start with monkfish. The bone structure is completely different and you’ll just get frustrated and put your knife through the chopping board.
Or Just Ask Us
Look, I’ll be straight with you. Not everyone wants to stand there filleting fish at home, and that’s absolutely fine. That’s what we’re here for. Bring your fish to the counter, or add a note to your online order, and we’ll fillet, pin-bone, and skin it for you. No extra charge. Never has been, never will be. That’s what a proper fishmonger does.
Check out our seasonal calendar to see what’s at its best right now, or browse the shop to order fresh fish online with next day fish delivery.