Bringing home the catch is one of the best experiences in fishing. But learning how to fillet a fish without sacrificing the meat is a matter of respect. For the quickest, cleanest way to remove meat from skin and bone, follow these five steps.

How to Fillet a Fish in 5 Easy Steps

1 Prepare your tools

Cleaning a fish requires a few specialty tools. Choose a fillet knife with a stiffer blade for removing the meat from the bones and another knife with a flexible blade to skin the fillet. A cutting board made of a marine-grade polymer like Starboard is easy to clean and provides a solid, slip-resistant surface. Wear a rubber-coated fish cleaning glove to hold the slippery fish. Before starting the job, touch up the edge of the blade with a ceramic sharpener.

Filleting a fish requires a few specialty tools. Choose a fillet knife with a stiffer blade for removing the meat from the bones and another knife with a flexible blade to skin the fillet. A cutting board made of a marine-grade polymer like Starboard is easy to clean and provides a solid, slip-resistant surface. Wear a rubber-coated glove to hold the slippery fish. Before starting the job, touch up the edge of the blade with a ceramic sharpener. | Photo: Ric Burnley
First, lay out the proper tools to clean your fish. | Feature photo: Ric Burnley

2 Make the first cut

Using the stiff blade, cut the fish behind the head and pectoral fin to the backbone. Use the inner edge of the blade, the sturdiest part of the knife, for maximum leverage.

Using the stiff blade, cut the fish behind the head and pectoral fin to the backbone. Use the inner edge of the blade, the sturdiest part of the knife, for maximum leverage. | Using the stiff blade, cut the fish behind the head and pectoral fin to the backbone. Use the inner edge of the blade, the sturdiest part of the knife, for maximum leverage.
As they say, the first cut is the deepest. | Photo: Ric Burnley

3 Slice along the backbone

Hold the fish with one hand and run the tip of the knife between the skin and the backbone. In one movement, slice the skin 1/8-inch deep, moving the knife away from your hand.

Hold the fish with one hand and run the tip of the knife between the skin and the backbone. In one movement, slice the skin 1/8-inch deep moving the knife away from your hand. | Photo: Ric Burnley
Next, slice the skin along the backbone. | Photo: Ric Burnley

4 Detach the fillet

Turn the knife over and run the blade back along the initial 1/8-inch cut between the meat and the bones. With your free hand, pull the meat away from the bones while continuing to slice. Cut through the belly bones with the inner part of the edge. 

Turn the knife over and run the blade back along the initial 1/8-inch cut between the meat and the bones. With your free hand, pull the meat away from the bones while continuing to slice. Cut through the belly bones with the inner part of the edge. | Photo: Ric Burnley
Retrace the slice and pull the meat away to detach your fillet. | Photo: Ric Burnley

5 Remove the skin

To remove the skin, lay the fillet skin side down. Pinch the tail to the board with one hand and slice the meat away from the skin by sliding the blade back and forth.

To remove the skin, lay the fillet skin side down. Pinch the tail to the board with one hand and slice the meat away from the skin by sliding the blade back and forth. | Photo: Ric Burnley
Finally, pinch the tail skin-side down and wiggle the blade to trim off the skin. | Photo: Ric Burnley

This article was first published in Kayak Anger Issue 44. Subscribe to Kayak Anger and get the magazine delivered to your front door. Download the Kayak Angler Magazine+ app to seamlessly glide between the digital archives, the latest articles and videos or browse the digital archives for your desktop here.

 


First, lay out the proper tools to clean your fish. | Feature photo: Ric Burnley

 

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