How to Fillet a Whole Fish (Like a Pro)

Filleting a fish sounds intimidating, but once you get the hang of it, it’s actually quite satisfying. It’s also way more economical than buying pre-cut fillets- and you get full control over quality, cut size, and what happens to the bones. Here’s how I break down a whole fish at home, step by step.

Step 1: Dry it off

Start with a dry fish and a dry board. I pat mine down with paper towels- it makes a huge difference. Better grip, safer cuts, no slipping around.

Step 2: Remove the Head

With your knife just behind the gills, angle the blade slightly toward the head and make a clean downward cut. You should hit the collarbone- give it a small wiggle and slice through. Do the same on the other side of the neck to fully detach the head.

Tip: Keep the head for stock, or broil it with flaky salt- there’s loads of flavour in the collagen around the cheeks and jaw.

Step 3: First Fillet- Glide Down the Top

Place the fish belly-down, spine facing up. Run your knife along the top line from where the head used to be, all the way to the tail. Let the blade follow the backbone. You’re just opening it up- don’t cut through yet.

Once the top line is open, work the knife deeper, using long, gentle but firm strokes to lift the fillet away from the bones. Keep the blade flat and close to the spine- the cleaner your angle, the less meat you leave behind.

Step 4: Second Fillet- Go Under the Spine

Without flipping the fish, slide your knife underneath the spine from the tail end, and gently separate the second fillet. Once you’ve cut through to the belly line, you can lift the entire spine off in one go- super, super satisfying stuff.

Step 5: Clean Up

Trim off any scrappy bits and check for pin bones by running your fingers along the flesh. Use fish tweezers or pliers to pull them out. You’ll end up with two tidy fillets, ready for portioning.

Step 6: Portioning

Make long, firm strokes along the fillets to cut your desired sizes- and you’re done! Sear, bake, poach- you’ve got salmon fillets ready to go.

Knife Talk

You don’t need anything fancy- just a sharp, flexible filleting knife (I didn't use one in the video...). The flex helps you glide over bones without hacking through them. If your cuts feel jagged or messy, you probably need to sharpen the blade.

Don’t Toss the Bones

I always keep the head and spine for stock. Throw them in a pot with water, mirepoix, and maybe a bay leaf or two. Simmer gently for 30–40 minutes and strain- you’ve now got liquid gold for risotto, soups, or sauces. Essentially, fish stock.

Vacuum Seal = Freshness

Once portioned, I vacuum seal the fillets-  either whole or pre-cut- and store them in the freezer. If I’m cooking them within a couple of days, they go in the fridge still sealed. No mess, no smell, no drying out.

That’s it. No flipping, no stress. Just a simple way to turn a whole fish into two clean fillets- and make use of every part while you’re at it.