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Start cooking like a top chef with the step by step food prep instructions in this Howcast video series.
You Will Need
- A sharp knife with a long thin blade
- A fish
- Needle-nose pliers or tweezers
Use the right knife
Use a knife designed specifically for cutting fish. A thin, flexible, very sharp knife is best to cut through and along bones without tearing the meat.
Arrange the fish
Place the fish with its belly facing away from you and its head to your left if you are right-handed, or to the right if you are left-handed.
Make the first cut
Cut into the fish just behind the gills, with the tip of the knife angled away from the fish's head. Slice from the belly to the top, and down to the spine but not through it.
Cut along the spine
Slide the knife blade along the spine toward the tail. Use a sawing motion, severing the rib bones as you go. The knife should scrape the backbone as you cut.
Flip the fish
Stop before you get to the tail, leaving the fillet attached. Flip the fish over, leaving the just-cut fillet on the bottom to support the backbone as you cut the second fillet.
Cut the second fillet
Repeat the process on the second side. This time cut through without stopping at the tail. Then flip it back and cut the first fillet free.
Remove the rib and pin bones
Slide the knife under the rib bones on top of each fillet to shave them off. Then run your fingertip or knife over each fillet to raise the pin bones. Remove these with the needle-nose pliers or tweezers.