- 1). Rinse the fish thoroughly under cool running water.
- 2). Scrape off the scales. Place the fish on a cutting board and, using a fish scaler or the dull edge of a knife, remove the scales by scraping the skin in short strokes from tail to head.
- 3). Make a shallow cut along the bottom of the fish from the gills to the anus. Remove the entrails by hand and discard them.
- 4). Rinse the cavity thoroughly under cool running water. Rinse the outside of the fish, and rinse the cutting board.
- 5). Put the fish back on the cutting board and cut down behind the head. Angle your cut toward the mouth until you hit bone.
- 6). Cut along the bone, just clear of the dorsal fin, until you reach the tail.
- 7). Peel the fillet up and run the knife along the bone again to sever any small lateral bones from the fillet.
- 8). Rotate the fish and run the knife along the other side of the bone, cutting from the tail to the head.
- 9). Peel the fillet up, cut away any small lateral bones, and pull the fillet away from the fish.
- 10
Turn the fish over and repeat Steps 5 through 9 on the opposite side.
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