Fishing: How to properly clean and fillet fish

Fishing: How to properly clean and fillet fish

Cleaning and filleting fish is a task that many people find intimidating, but with a little practice and the right tools, it can be a relatively simple and enjoyable process. In this blog post, we'll go over the steps for properly cleaning and filleting a fish, including tips for different types of fish and troubleshooting common problems.

Step 1: Cleaning the Fish

The first step in preparing a fish for filleting is to clean it. This involves removing the scales, gutting the fish, and removing the head and tail.

To remove the scales, hold the fish by the tail and use a fish scaler or the back of a knife to scrape off the scales in a downward motion. Be sure to hold the fish firmly, as it may squirm or slip.

Next, use a sharp knife to make a small incision just below the gills and cut downwards to remove the fish's head. Then, cut open the fish's belly and remove the entrails. Rinse the fish thoroughly under cold running water to remove any remaining blood or debris.

Step 2: Filleting the Fish

Once the fish is cleaned, it's ready to be filleted. There are several different methods for filleting a fish, but the most common is the "single-fillet" method, which involves removing one fillet from one side of the fish at a time.

Begin by making a cut behind the gills and head, and then run your knife along the backbone of the fish, keeping it as close to the bones as possible. Turn the fish over and repeat the process on the other side.

It's important to keep your knife sharp and to use a smooth, slicing motion when filleting the fish. This will help you avoid cutting into the bones and ensure that you get the most meat from the fish.

Step 3: Removing the Bones

Once the fillets are removed from the fish, you'll need to remove the bones. Hold the fillet with your non-dominant hand and use a pair of tweezers or a fish boning knife to carefully remove any bones that are visible.

Alternatively, you can also use your fingers to feel for bones and then remove them. Be sure to work slowly and carefully, as it's easy to accidentally tear the fillet if you're not paying attention.

Step 4: Preparing the Fillets

Once the bones are removed, the fillets are ready to be cooked or frozen. If you're planning to cook the fish right away, you can season it with salt and pepper or your favorite herbs and spices.

If you're planning to freeze the fillets, wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or a vacuum-sealed bag. They will keep in the freezer for up to six months.

Tips for Different Types of Fish

Different types of fish may require slightly different cleaning and filleting methods. Here are a few tips for some common types of fish:

  • Salmon: Salmon are relatively easy to fillet, but they do have a large number of bones. Be sure to remove all of the bones before cooking or freezing the fillets.

  • Trout: Trout have a delicate flavor and a soft, flaky texture. They are a great fish for beginners to practice filleting on.

  • Catfish: Catfish have a thick, bony head and a tough skin. To fillet a catfish, make a cut behind the gills, then use a sharp knife to remove the head and tail. Next, make a cut along the top of the fish

Back to blog

Leave a comment