Step 1: Remove the First Fillet

Cut down the belly of the fish running the knife in a downward direction against the bone. Cut around the rib cage constantly keeping the knife close to the bone. Flap over the first fillet (the top of the fish) and bring the knife down to the tail. Cut the first fillet off and separate from the second fillet (the bottom of the fish).

Step 2: Remove the Bone

Cut close to the bone around the rib cage on both sides. Once the rib cage is loosened from the flesh, run the knife under the bone and down to the tail. Keep the knife's pressure against the bone. Remove the excess bones on either side of the second fillet.

Step 3: Remove the Skin

Make an incision at the tail of the fillet between the skin and the flesh. Run your knife closely along the skin. When you have enough of the skin to grip, pull the skin tight and run your knife along the skin of the fish. Your fillet will now be separated from the skin.

View the step-by-step Tutorial on SPAR Savour Magazine