Gutting & Filleting Fish: Step by Step

Processing Fish – How to Do It Right

Step 1: Stun and Kill the Fish

Under the German Animal Welfare Slaughter Ordinance, fish must be stunned immediately before killing, and the time between catch and stunning must be kept as short as possible. To stun: strike the fish firmly with a priest (fish bonker) on the skull, directly behind the eyes. Then kill it straight away, e.g. with 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 – according to the BZfE in the coldest spot of the fridge (0–4 °C)
• Ideally cook it the same day (BZfE)

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

Sources

• Animal Welfare Slaughter Ordinance (TierSchlV): § 12, accessed 5 Oct 2026
• Animal Welfare Slaughter Ordinance (TierSchlV): Anlage 1, accessed 5 Oct 2026
• German Federal Centre for Nutrition (BZfE): Fisch: Vom Einkauf in die Küche, accessed 5 Oct 2026

The sources support individual statements in this article. The organisations named have neither reviewed nor endorsed it.