Hold the head of the fish steady on the filleting board with the back of the fish towards you. Then, make an incision through the back of the head to the backbone. Turn the blade so it is running along the backbone.
Fillets/Cutlets Depending upon the species of fish as to whether or not the skin is removed, fillets/cutlets should be individually wrapped in plastic wrap or freezer sheets and placed in a freezer bag.
Remove air from the bag (freezer pump is ideal) and seal.
Freeze as for whole fish.
Steady the fish by placing your left hand along the fillet in the direction of the tail.Then, glide the blade along the backbone to the tail.
Turn the fish over and repeat the procedure to remove the other fillet.
To remove the rib bones and cavity lining, make an incision under the bones at the top of the fillet. In a single action move the blade of the knife down in the direction of the bones and gently lift to make a clean cut under the rib bones. Trim further to remove the cavity lining.
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Hold the head of the fish steady on the filleting board with the back of the fish towards you. Then, make an incision through the back of the head to the backbone. Turn the blade so it is running along the backbone.
Steady the fish by placing your left hand along the fillet in the direction of the tail.Then, glide the blade along the backbone to the tail.
Turn the fish over and repeat the procedure to remove the other fillet.
To remove the rib bones and cavity lining, make an incision under the bones at the top of the fillet. In a single action move the blade of the knife down in the direction of the bones and gently lift to make a clean cut under the rib bones. Trim further to remove the cavity lining.