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How to fillet a round fish
Join us for our knife skills class and learn how to fillet a round fish such as mackerel, bream or salmon.
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20mins
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0mn
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0mn
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Ingredients (Serves 6 )
- Whole gilt head bream(s) 400g : 6 whole
- Whole mackerel : 6 whole
Recipe method
Make sure to use a flexible filleting knife. Make the first incision just behind the fin, cutting down to the spine. Rotate the knife so that the blade is flat against the spine and then carefully work your way to the tail. Turn the fish over and repeat on the other side. Remove the rib cage, taking care to remove all of the small bones. Next, cut a v-shaped channel along the centre of the fillet to remove the pin bones. Trim the tail end of each fillet and the fish is ready to cook.
Copy and paste the following link into your browser to view our head chef's video guide to filleting a round fish: http://www.atelierdeschefs.co.uk/en/cooking-techniques/217-how-to-fillet-a-round-fish.php
Chef's tip
" Apply this technique to the preparation of any round fish such as sea bream, sea bass, mackerel, salmon, cod, pollack, trout, sardines and many more! "
Techniques used in this recipe
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