How to Fillet Every Fish Like a Pro (Step-by-Step)

If you’ve ever felt overwhelmed by filleting fish, you’re not alone. But with the right techniques, tools, and a little practice, you can learn to fillet over 20 different species like a seasoned pro.

In this guide, I’ll share step-by-step instructions and expert tips from Mike Cruz of Greenpoint Fish Wholesale, a true master in the craft. From common favorites to more challenging varieties, you’ll discover how to handle each fish with confidence and skill.

We’ll also cover the best tools you’ll need, including knives, scissors, steel, scalers, and tweezers, to make the process smooth and precise.

How to Fillet Every Fish Like a Pro

Ready to get those fillets looking restaurant-quality? Let’s dive in.

Essential Tools for Filleting Fish

Before you start filleting, it’s crucial to have the right tools at your side. Here’s the lineup of essentials that make the process easier and more precise:

• Butcher knife: Perfect for heavy-duty tasks like cutting through fish heads and bones. Its sturdy blade gives you the power you need for tough cuts.
• 7-inch curved fillet knife: The go-to blade for most filleting jobs. Its flexible, curved edge lets you follow the contours of the fish and separate the flesh cleanly from the bones.
• 5-inch knife: Ideal for smaller or more delicate fish, this knife allows for detailed work where precision matters.
• Scaler: This handy tool is designed to remove tough scales quickly without damaging the skin.
• Steel: Keep your knives razor sharp by regularly honing them with a steel, sharp knives make filleting safer and smoother.
• Tweezers: The best way to pluck out pesky pin bones that knives can’t reach, leaving your fillets perfect and bone-free.

1. How to Fillet Sardines

• Tools needed: Just your hands, no knives required!
• The whole fish is edible, including scales, so minimal prep is needed.
• Key technique: Pinch out the gills, tear open the collar, then pull out the guts and spine. Easy, quick, and zero waste.

2. How to Fillet Porgy

• Often called the “pigeon of the sea,” porgy is a colorful, flavorful fish perfect for frying.
• How to fillet: Scale diagonally to loosen tough scales, then cut tightly along the bones.
• Apply pressure to break the rib cage and separate fillets cleanly.

3. How to Fillet Boston Mackerel

• Rich in omega-3s and oily, Boston mackerel needs careful handling to avoid off-flavors.
• Use the butterfly filleting method, slicing down the center and spreading the fillets open like wings.
• Be cautious that the strong-flavored blood doesn’t touch the fillets, as it can affect taste.

4. How to Fillet Sea Bass (Black and Branzino)

• Great for beginners, sea bass is forgiving and easy to work with.
• To reduce mess, scale the fish underwater, it keeps the scales from flying everywhere.
• Use gentle, precise cuts, following the spine and ribs closely for clean fillets without wasting meat.

5. How to Fillet Striped Bass (Farm-Raised)

• Farm-raised striped bass is a more sustainable choice compared to wild-caught.
• For extra flavor, clean the collars separately, they make a delicious treat.
• When filleting, twist and pull out the gills and trim the tough belly lining carefully for a neat finish.

6. How to Fillet Arctic Char

• Arctic char is similar to salmon but boasts a richer, more buttery texture.
• Start by removing the head, then carefully follow the spine with the tip of your knife.
• Trim ribs smoothly to minimize waste and get the best yield from this delicious fish.

7. How to Fillet Red Snapper

• Known for its sweet flavor, thanks to a diet rich in shellfish.
• Watch out for the tough, steep ribs when filleting, they can make separating the fillet tricky.
• Use a sharp angled knife to carefully preserve as much belly meat as possible, which is a prized part of the fish.

8. How to Fillet Catfish

An invasive species in many regions but delicious and worth cooking.

• Be careful not to puncture the belly while filleting, as it can release unwanted flavors.
• Two common skinning methods:
  • Wiggle the knife between skin and flesh to separate.
  • Or grab the skin firmly and pull it off in one clean strip.

9. How to Fillet Steelhead Trout

• Fatty and flavorful, steelhead trout is similar to salmon but with its own unique taste.
• Its scales are slimy and sticky, so work slowly and use gentle movements to avoid tearing the flesh.
• Apply firm pressure on the belly to help free the fillet cleanly from the ribs.

10. How to Fillet Tilefish

• Known for its buttery texture, tilefish is perfect for dishes like crudo or ceviche.
• Be mindful of its long pin bones, you’ll need a bit of momentum and confidence to crack through them cleanly.
• The skin is delicate and thin, so handle the fish gently to avoid tearing.

11. How to Fillet Pollock

• Pollock is a cod-like whitefish commonly found in fast food items like fish sandwiches and nuggets.
• When filleting, work carefully around its swooping spine to maximize meat yield.
• Its skin is thick and tough, so keep your knife flat and steady for clean cuts.

12. How to Fillet Salmon (for Steaks)

• Start by removing the scales and head before cutting.
• Slice the fish into steaks about 2 to 3 fingers thick for perfect portions.
• Keep your hand flat and fingers clear for safety when making those final cuts.

13. How to Fillet Monkfish

• Often called the “poor man’s lobster” for its sweet, firm meat.
• Has one large central bone, making filleting relatively straightforward.
• Be sure to avoid the membrane near the skin, as it can be tough and chewy if left on.

14. How to Fillet Mahi Mahi

• Perfect for dishes like tacos and ceviche thanks to its mild, flaky flesh.
• Watch out for tall spines, hug them closely with your knife to get the most meat.
• The belly meat is thin and often not worth saving, so trimming is recommended.

15. How to Fillet Skate Wing

• Known for its briny flavor, skate belongs to the shark and ray family.
• Use scissors to carefully separate the saddle before filleting.
• Follow the natural curve of the cartilage for clean fillets without damaging the flesh.

16. How to Fillet Turbot

• A decadent flatfish prized for its distinct dark and light sides.
• Press firmly against the bones but avoid puncturing internal organs to keep the fillet clean.
• Use consistent pressure to gently remove the fillet near the spine without tearing.

17. How to Fillet Fluke

• Known for its sweet flavor and delicate flesh, fluke is a favorite among chefs.
• Be cautious of false bones scattered throughout; these can easily damage your fillet if not avoided.
• Skin the fish by using a long, flexible blade and a slow, wiggling motion for clean removal without tearing.

18. How to Fillet Squid

• Start by cleaning the tube, removing the transparent spine (gladius) and beak.
• Peel off the skin carefully, taking care to avoid piercing the ink sac.
• The tentacles are edible once the beak is removed and can be cooked in many delicious ways.

19. How to Fillet Octopus

• Octopus might be tough but extremely rewarding due to its rich, flavorful meat.
• Remove the eyes and beak, then flip the head inside-out to clean thoroughly.
• Removing the skin takes grip and patience, it can be a bit stubborn but worth the effort for tender results.

Final Tips from Mike Cruz

Don’t be afraid to make mistakes. Filleting fish is a skill that gets better with practice, every slip is a step forward. Try new fish instead of sticking to just one species; the more you experiment, the more you’ll learn about different textures, techniques, and flavor profiles.

Treat fish like meat. Approach your kitchen skills with the same respect and curiosity, and you’ll not only improve your cooking but expand your palate too. Just like mastering The 5 Sauces Every Chef Needs to Learn, understanding how to fillet fish well opens the door to a whole new level of culinary creativity and confidence.

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