Fillet Your Own Fish

Here you will find a quick “how to” guide for filleting your own fish. We hope you enjoy the page and have some fun.

To fillet your fish simply means to cut the flesh away from the bones and skin. The end product is a flat boneless and skinless  piece of fish ready to be prepared.

Always Keep Your Fish Fresh!
To ensure the fish you catch remain fresh take some time to plan your storage method.

Fish is a very perishable food. If you bring fish home from a fishing trip, keep your catch alive as long as possible. Leaving them on the stringer or a fish basket or boat live well should do the trick, especially when the water is cold. But the best way to keep fish fresh is to gut and clean them and then  put them directly on ice.

When you are ready to fillet the fish, first examine it for freshness. Gills should be red or bright pink and moist, not white or dull pink and slimy. Fish odor should not be excessive; the eyes of your fish should appear clear.

Use a good sharp Knife
A good fillet knife has a long, thin, flexible blade. Most sporting goods and department like Gander Mountain or Walmart sell fillet knives. Buy a good quality knife and keep it sharp.

Use a smooth, flat board  for a cutting surface. In a pinch I have used a boat oar or a flat rock.

How to Fillet

Gaining an understanding of the bone structure of a fish will help you fillet much easier.

Make your first cut right behind the fishes gill cover. Cut only until your knife touches the backbone.Be sure not to cut through it.

This phot shows the knife behind the gill cover of a fish.

Run your knife along the fishes backbone and it’s dorsal fin. Be sure to cut the meat deep enough to bounce the knife along the top of the fishes rib cage.

This phote shows the knife riding along the fishes rib cage

When the knife blade no longer contacts the rib cage, push the knife all the way through the width of your fish. The blade will exit on the bottom near the original cut opening. Continue cutting along the bone until the fillet is cut off at the fishes tail.

This photo shows the meat being cut from rib cage

Another way to fillet is to cut through the rib cage and remove the ribs along with the fishes  fillet. But there is an additional step required to cut the ribs away from the fillet.

Youcan now remove the skin from the fillet by inserting the knife at the tail and cutting the meat from the skin. Make sure you hold the fillet in position by pressing down on the skin, with your fingers.

This photo shows the removal of the skin

Try to keep your fish cool during the filleting process.

Clean your area when your done to avoid odor or insects and any dangerous contaminents as well.

How to Store Your The Fish You Catch

Fish will taste best cooked soon after they are caught. Fish can be stored in a refrigerator for up to two days, but if you cannot cook them within that time they should be placed in the freezer and kept frozen.

When your out on the lake or camping, I have found the best storage method is to submerge the fillets in a cooler of ice water.