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September 4, 2010
How to Fillet a Fish
Filleting fish isn't that hard. Here's how
By: YummyWant to try your hand at turning that whole lapu-lapu or tilapia into breaded or sweet and sour fillets for lunch this Sunday? With a little practice, you’ll discover it’s not that hard.
This filleting technique can be applied to any round fish. Try it on snapper, parrotfish,
sea bass, salmon, and labahita.
Photography by Miguel Nacianceno │ Demonstration by Enrico D. Magtanong of CCA, Manila
Clean the fish. Wash it under running water to remove any slime. If you want to remove the scales, do it with a blunt knife edge or a fish scaler.
Lay the fish on its side and make a cut down one side behind the gills. Cut enough to free the flesh without cutting down though the rib cage. Always position the knife away from yourself to avoid injury.
Cut down the spine, along the length of the fish, gliding over the rib cage, all the way down.
Peel back the fillet and using a slicing motion, release it from the body. Wash the fillet.
Repeat for the other side of the fish. Make sure to remove any pin bones before serving.
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