How to fillet round fish
Learn the perfect technique for removing round fish fillets, i.e. mackerel, off the bone with this step by step guide.
- Hold the fish on the work surface with one hand. With a sharp knife in the other, make an incision just behind the fin on one side, cutting on an angle towards the head, as far as the backbone.
- Turn the knife the other way and work the blade gently down the length of the fish, keeping the blade of the knife flush against the backbone – always try to work the blade away from your fingers.
- Remove the fillet, then remove and discard the innards (if the fish hasn’t already been gutted).
- Turn the fish over and repeat the process on the other side, slicing behind the fin towards the head until you reach the backbone.
- Now slice down the length of the fish, again with the knife close to the backbone.
- You should have two equal-size fillets.
- Make a small V-shaped incision along the centre of each fillet. Run your fingers over the fillets to locate any stray bones, then pull them out with fingers, tweezers or clean pliers.
- Trim off and discard the thin belly parts of the fillets to neaten them up and remove any discoloured or ragged bits of flesh. You’re ready to cook your fish.
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