How to Fillet a Flat Fish (Like a Halibut)
- Place the fish on a large, flat, clean surface with the dark side facing up (the top of the fish). Carefully make a clean cut around the head, then make one long incision straight down the length of the fish to cut the center line, through to the backbone.
- Insert the knife at the head end underneath the flesh, and make long, smooth, even cuts against the backbone toward the fin edge of the fish. Use a slight angle and keep the cuts as close to the bone as possible. Remove the fillet.
- When the first fillet is removed, continue with the next fillet, then the opposite side of the fish.
- With a flat fish, you will end up with four fillets.
How to Fillet a Round Fish (Like a Trout)
- Lay the fish down on a large, flat, clean surface. Lift the gill and grasp the fish firmly. Cut at an angle down to the backbone, but do not sever.
- Run the knife along the backbone towards the tail, keeping the knife flat against the backbone, remove the fillet from the bones cleanly.
- Carefully lift the fillet up from the rib cage. Turn the fish over, and repeat with the second fillet.
- With a round fish, you will end up with two fillets.