Fish Filleting Techniques

Filleting is the skill that turns a whole fish into clean, boneless portions ready for the pan. Whether you're working with a delicate trout, a firm striped bass, or a flatfish like flounder, the basic principles stay the same—a sharp knife, steady hands, and knowledge of where the bones actually run through the meat. Learning to fillet well means less waste, better-looking plates, and fish that cooks evenly. It's a technique worth practicing, because it changes what you can do with your catch.

These articles walk through the mechanics: how to hold the knife, where to make your cuts, and how the anatomy of different fish shapes your approach. You'll find guidance on keeping your blade sharp, working cleanly from gill to tail, and salvaging the collar and frame for stock. The goal is to build confidence so you can fillet whatever swims into your boat or onto your counter.