Open Umay
Filleting fish
Follow the central bone for a clean fillet with no waste
The motion
Place the fish on its side, cut behind the head down to the bone, then slide the blade along the central bone toward the tail, keeping it flat, in short, undulating motions. Turn the fish over and repeat on the other side. Finish by removing any remaining pin bones with tweezers.
« It is also useful when you want to save the carcass and head for fish stock. »
When to use it
For any whole, scaled, and gutted fish that you want to cook as a fillet: pan-searing, baking in parchment, or making a tartare. It is also useful when you want to save the carcass and head for fish stock.
« Forgetting the fine remaining pin bones that poke your mouth »
Common mistakes
- Plunging the blade too deep leaves flesh attached to the bone
- Trying to cut in a single motion instead of following the bone with short strokes
- Forgetting the fine remaining pin bones that poke your mouth
« The skin on the fillet remains intact, without holes or tears. »
The cue
You feel the bone under the blade continuously: that is the guide, not your eyes. A properly removed fillet leaves an almost bare carcass, without scraps of pink flesh clinging to it. The skin on the fillet remains intact, without holes or tears.