How to Fillet a Fish like a Chef

Fish fillets are a common dish in Western cuisine. Most restaurants tend to use frozen fish fillets, but more discerning establishments prefer to buy whole fish and fillet it themselves.

For those who enjoy cooking Western cuisine, learning how to fillet a fish is essential. It’s somewhat like learning to drive; while you could opt to learn on an automatic transmission, many people prefer to learn on a manual because once you master manual driving, you can handle an automatic with ease. Similarly, you could choose to buy only frozen fish fillets for the rest of your life, but once you learn to fillet fish yourself, you’ll experience a unique sense of excitement, feeling that you can master this skill and nothing will be too challenging.

The main advantage of filleting your own fish is that you can ensure it’s fresher, and you can use the fish bones to make stock, making it a two-in-one benefit. Although filleting a whole fish might seem complex, it actually only requires a few cuts to complete. Just take it step by step, practice more, and you’ll naturally become skilled at it!

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Steps

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1. Make a cut about 1-2 finger widths below the fish head, stopping when you feel the knife touch the fish bone.

2. Then, starting from the position of the cut you made in step 1, gradually separate the fish fillet from the fish fin. Remember to keep the knife blade closely aligned with the fish bone with each cut to ensure you get a complete fillet.

3. Keep the knife blade close to the fish bone, gradually separating the fish meat from the bone.

4. **Continue cutting until you reach the other side of the fish fin. Finally, cut through the skin along the edge to fully remove the entire fillet.**

5. 近魚腩的位置比較多骨，我們取一個鉗子，用手指頭感受魚骨 的存在，再以鉗子把魚骨一一拔出來，這樣就完成了。