How to Fillet a Fish

The Carving Knife having a long, thin blade is an ideal tool for filleting a fish. Start by placing the fish on a cutting board with its back facing toward you. Cut behind the head on a 45 degree angle until you hit the backbone. Turn the knife and slice along the spine of the fish from its head to its tail. Lift the flesh slightly and repat the slicing motion with your knife tight to the side bones of the fish until the fillet is completely removed from the body. Turn the fish over and repeat with the other side slicing behind the head along the spine and cutting the fillet from the body. Remove any bones from the fillet using kitchen tweezers and cook as desired.