Hi there! If you'd like to try filleting your own fish but don't know where to start, we've created a beginner's guide to filleting fish that will give you a good idea of the equipment you'll need and the basic techniques you need to master!
Cooking utensils necessary for preparing fish
Types of knives and how to choose them
The key tool for filleting a fish is the right knife. There are several types:
- Sashimi knife : A long, thin blade that is perfect for cutting sashimi. Its sharp cutting edge allows for delicate work.
- Deba knife : It features a heavy, thick blade and is suitable for chopping off fish heads and bones. It is durable and suitable for powerful work.
Improved Kasumi-honed Deba knife / Sakai Takayuki
- Santoku knife (all-purpose knife) : This is a knife that is often used at home, and is fine for light fish filleting. It is especially useful for small fish.
INOXPRO Santoku 180mm / Sakai Takayuki
Other essential tools
- Cutting board : For hygienic reasons, it is best to have a cutting board made specifically for cutting fish. These are usually made of plastic or wood.
- Tweezers : Useful for removing small bones from fish. An essential tool for detailed work.
- Scale remover : A tool used to remove fish scales. At home, you can use the back of a knife. A scale remover is effective for fish with hard scales, such as sea bream.
Additional handy tools
- Kitchen scissors : These are useful for cutting off fins and tough parts of fish.
- Tray : This is useful as a place to store filleted fish.
Basic handling and how to use tools
How to remove scales
- Tools : Use a scale remover or the back of a knife.
-
procedure :
- Rinse the fish lightly with water.
- Use a scaler (or the back of a knife) to remove the scales from the tail towards the head.
How to remove the head and innards
- Tools : Use a deba knife.
-
procedure :
- Place the fish on its side and make an incision from the anus towards the head, then insert the knife behind the gills.
- Cut off the head and pull out the innards.
- After removing the innards, rinse the inside of the belly thoroughly.
Steps for filleting
- Tools : Use a deba knife or a utility knife.
-
procedure :
- Place the fish on its side and insert the knife from the back, cutting along the spine.
- Cut the other side in the same way and cut into three pieces.
Tips and tricks for filleting fish
How to use a knife
- Blade angle : Keeping the blade at an angle of 15 to 20 degrees makes it easier to cut. It is also important to keep the knife sharp.
- Be safe : Be careful not to let the blade slip. Sharpen your knife well before starting work.
Key points to avoid failure
- Carefully remove the scales near the fins : This will make it easier to fillet the fish.
- Wear gloves on the hand opposite the knife : If you are not used to using the knife, you may injure yourself with the knife or fish fins. For safety, protect your dominant and non-dominant hands with gloves to prevent injury.
lastly
Filleting your own fish may seem difficult at first, but with the right equipment and basic techniques, you'll get the hang of it quickly. Keep trying and you'll improve your skills little by little!
