Learn how to fillet a fish step by step with this easy NZDiver guide. From first cut to removing bones and skin, master the techniques to get clean, perfect fillets every time.

🐟 Why Learning to Fillet Matters

Filleting your own fish is one of the most valuable skills any angler can learn. Done properly, it means:

• More usable meat from your catch
• Cleaner, boneless fillets
• Better eating quality

Whether it’s snapper, kahawai, or tuna, the same basic principles apply.

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🧰 What You’ll Need

Before you start, get your setup right.

Essential Tools:

• Sharp fillet knife (flexible blade is best)
• Cutting board (non-slip if possible)
• Fish scaler (optional, depending on species)
• Cloth or glove (for grip)
• Bucket for waste

💡 NZDiver Tip:
A razor-sharp knife makes filleting easier, safer, and cleaner.

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✂️ Step 1: Make the First Cut

• Lay the fish flat on its side
• Insert your knife just behind the gill plate
• Cut down until you hit the backbone

👉 Don’t cut through the backbone—this is your guide.

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🪶 Step 2: Follow the Backbone

• Turn the blade and run it along the backbone toward the tail
• Use long, smooth strokes
• Keep the knife angled slightly downward

🎯 The goal is to stay tight to the bones to maximise meat.

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🧴 Step 3: Remove the Fillet

• Gently lift the fillet as you cut
• Slice through the rib cage to free it completely

You should now have one clean fillet removed.

👉 Flip the fish and repeat on the other side.

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🦴 Step 4: Remove Rib Bones

• Lay the fillet skin-side down
• Carefully slice under the rib bones
• Remove them in one clean section

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🧼 Step 5: Skin the Fillet (Optional)

• Start at the tail end
• Hold the skin firmly
• Slide the knife between flesh and skin

💡 Keep the blade flat to avoid wasting meat.

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✨ Step 6: Final Trim & Clean Up

• Remove any remaining bones (pin bones)
• Trim off excess fat or bloodline
• Rinse lightly and pat dry

Your fillets are now ready to cook or store.

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❄️ Storage Tips

To keep your fish in top condition:

• Chill immediately on ice
• Store in the fridge and eat within 1–2 days
• Or vacuum seal and freeze

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🍽️ Bonus: Best Way to Cook Fresh Fish

Simple is best:

• Lightly season
• Pan fry in butter or oil
• Add lemon and herbs

Fresh, well-prepared fish doesn’t need much else.

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🎣 Final Word from NZDiver

Filleting a fish might seem tricky at first, but with a bit of practice, it becomes second nature. Take your time, use a sharp knife, and focus on clean, controlled cuts.

Do it right, and you’ll get the most out of every fish you catch.

Tags

fillet fishing

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