CookeryClub

You can fillet any round whole fish by this method, the larger the fish the bigger the bones the easier the job.

Always check you fillet afterwards for the odd bone, run your fingers up the fillet from tail to top to feel them. You can pull tricky bones out with tweezers – just put them back afterwards!!!

Cut of the head at an angle, cutting from the belly across and up taking of the whole head, Cut of the tail, not removing too much fish. Cut of any fins either with a Sharpe knife, scissors or a pair of special fish scissors.

Stand the fish up with the fish at an angle to you.

Insert a Sharpe knife, preferably filleting knife (but not a necessity) slightly to one side of the back bone, feeling your way with the knife move it along cutting in a straight even line along the back spine, from one end to the other

Hold the fish fillet as it becomes looser with one hand. Then go deeper until the whole fillet is removed. Use the bone as a guide for the knife – the knife is cutting away the flesh as close to the bone as possible but not cutting in to the bones.

Turn the fish around and repeat on the other side, the fish will need more steadying. If the fish is small like a Herring lay it flat on the board and cut through. Always cut from head to tail.

Clean away all the bones or use as a stock by boiling for 20 minutes with some herbs, chopped onion and celery.

Fillets of fish can be skinned – see CookeryClubs step by step. The healthiest way to cook fish is to steam it with out the skin.