Kitchen Tips

Master the art of filleting fish

Nail any seafood recipe with our simple guide to filleting fish. These steps will teach you the basics of filleting, so you can then marinate and cook your fish however you like!

Pan-fried snapper with barley and chickpeas
You will need:
  • 1kg whole snapper, gutted, scaled
  • Scissors
  • Filleting knife
  • Fish tweezers
  • 20g butter
  • 1 tbsp olive oil
Step 1: Use scissors to trim fins and tail. Using a long, sharp filleting knife, cut from backbone to belly at a 45° angle just behind the gills and front fin, angling towards the head.
Step 2: Using firm, sharp strokes, cut a 2cm incision along each side of the backbone from head to tail, keeping close to the bone.
Step 3: Use long, sweeping strokes to cut flesh from skeleton. At the ribcage, cut through at a 180° angle. Turn fish and repeat on other side.
Step 4: Cut under ribcage and remove fillet. Run fingertip along centre of fillet, then remove bones with fish tweezers.
Step 5: Score thickest part of the fillets three times, skin-side up. Sprinkle skin with salt.
Step 6: In a large frying pan, heat butter and oil on high. Cook fillets skin-side down for 3-4 minutes or until skin is golden. Turn, then cook for 1 minute. Serve drizzled with sauce of your choice.
For more tips, watch our video below!