Filleting a Round Fish

Filleting a round fish is the technique of removing two side fillets from a fish with a rounded body and a central backbone. Common examples include salmon, trout, cod, sea bass and snapper. The aim is to follow the skeleton closely, release clean fillets and preserve as much usable flesh as possible.

Basic fabrication method

1. Place the scaled and gutted fish on a stable, clean cutting board. Confirm that the fish is properly prepared and the work area is sanitised.
2. Make a controlled cut behind the gill plate down to the backbone, without cutting through it.
3. Turn the knife and run it along the backbone from head to tail, using the bones as a guide.
4. Use long, controlled strokes to separate the fillet, keeping the blade close to the skeleton to maximise yield.
5. Turn the fish over and repeat on the opposite side.
6. Trim the belly flap and remove pin bones, skinning the fillet if the recipe requires it.

Yield and quality control

Fillet yield depends on species, size, condition, trimming standard and whether the skin and belly portions are retained. Keep the frame, head and suitable trimmings for fumet when appropriate, removing gills, blood and unsuitable tissue first. Weigh the usable fillets and record yield when standardising purchasing and food cost.

Chef’s tip: use a flexible, sharp filleting knife and keep the blade close to the bones. Avoid sawing through the flesh; steady strokes produce a cleaner fillet with less waste.

Food-safety note: keep fish chilled during fabrication, sanitise tools and surfaces, and separate raw fish from ready-to-eat foods. Follow the required controls for any raw or undercooked service.

Related term: round fish generally produce two side fillets; flatfish are commonly fabricated into four fillets.