Fish Filleting

Fish filleting is the process of carefully removing the edible flesh from a fish's bones and skin. Using a sharp knife, a skilled person makes precise cuts along the fish's bones and joints to separate the fillet—clean, boneless meat—from the skeleton. This technique ensures minimal waste and results in a ready-to-cook or serve portion. Proper filleting preserves the quality of the fish and makes preparation easier. It's a fundamental skill in seafood preparation, whether for culinary professionals or enthusiasts, facilitating efficient, clean, and attractive presentation of fresh fish.