Gutting & Filleting Fish: Step by Step

Processing Fish – How to Do It Right

Step 1: Stun and Kill the Fish

Strike the fish firmly with a priest (fish bonker) on the skull, directly behind the eyes. Then make the throat cut between the pectoral fins.

Step 2: Remove the Gills and Guts

1. Cut along the belly from the vent to the throat
2. Carefully remove the innards — don't damage the gallbladder
3. Remove the gills
4. Rinse the body cavity thoroughly with cold water

Step 3: Filleting

1. Angle the knife in behind the head down to the spine
2. Cut along the spine with long strokes down to the tail fin
3. Lift off the fillet, remove the belly bones
4. Pull out the pin bones with tweezers

Hygiene

• Chill the fish immediately (max. 4°C)
• Process within 24 hours

Tip: A 20 cm filleting knife with a flexible blade is ideal.