How to Fillet a Fish
Make sure you have a sharp filleting knife.
Rinse your fish and pat it as dry as possible.
Remove the head by cutting just behind the gills and the first fin. You may need a heavier chef’s knife for this.
Next, cut along the spine toward the tail, following the bone structure. Carefully lift the fillet away from the rib cage, using the knife to trace along the bones without cutting through them.
Flip the fish over and repeat the process on the other side.
Finally, remove any pin bones with a pair of tweezers. Your fish fillets are now ready for cooking.
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