How to Fillet Round Fish
Knowing how to fillet round fish such as mackerel, sea bass, sea bream, haddock, mullet, tuna, wahoo, pollack, dolphin fish, snapper and john dory etc, will ensure that you get the maximum amount of fillet from your tasty catch. The following ‘how to’ shows you the easiest approach.
1- Start at the head. Slice around the head of the fish on one side, cutting through the meat until the knife meets the bones.
2- Work around from the top half of the fish. With the tip of the knife flush against the backbone, cutting the top half of the fish (the side with the dorsal/ top fin), slice the fish from the head to the tip of the tail in one smooth movement.
3- Take your time with the trickier bottom half. With the tip of the knife, use gentle sweeping motions to gradually cut the fillet away from the body, working from the backbone to the belly.
4- Flip the fish over and do it again. Turn the fish over and repeat the process, but start from the tail end of the fish and work towards the head.
5- Trim the fins off. Trim the fillets by removing the fins at the bottom.
6- Remove the ‘rib cage’. These are the bones that protect the fish’s internal organs. Put the fillet skin side down on the surface, and run a knife carefully underneath the rib cage.
Should there still be a reasonable amount of flesh on the bones, you can either use the carcass to make fish soup to remove the bones once the flesh has softened, or, alternatively, use a cleaver to chop into sections and then grill/bake for easy snack pickings once cooked.