Filleting fish means removing the fish flesh (the fillets) from the bone. We do this if we cannot or do not want to work with a whole fish. In preparation methods such as poaching and steaming, the skin becomes soft and unpleasant to eat, so we remove the skin from the flesh.
When filleting fish, we categorise them into flatfish and roundfish. There are similarities between these fish, but the method of filleting is quite different in some respects.
Equipment required: chopping board, fillet knife, fish bone tweezer, scaling knife.
Can be used for: salmon, mackerel, sole, haddock, pike perch, halibut, turbot, etc.