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.
Alternatively, use tweezers to remove the pin bones from larger fish, using the water to rinse te bones off the tweezers.
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
«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!»