QUICK GUIDE TO FILLETING A FISH
Fish fillets, especially without bones, are some of the easiest pieces of meat to cook in a variety of ways. With a sharp fillet knife and a protective filleting glove, all you are left with is the skill to cut out the most amazing of fillets. Here is a 3-step guide to cutting out the best fish fillets.
Place the fish on its side. With one hand on the head, cut away just after the gill from the backbone and then turn the knife and cut towards the tail. Repeat on the other side.
Use your knife to remove the rib cage from the fillet. This takes some skill.
If you want a skinless fillet, place the skin side down and grip the tail firmly while cutting from the tail with your knife on an angle.
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