How to fillet a sea bass

  • 12 June

About this technique

Skill level

Intermediate

Equipment

A very sharp, slightly flexible knife (ideally a filleting knife)

Scaler (or a sturdy knife or a spoon) to descale the fish skin

Learn how to descale and fillet a sea bass. This technique also works for other round fish, such as mackerel.

- Trim off the fins from the back and belly of the fish.

- Remove the scales from the fish skin.

- Slice around the head of the fish on one side, cutting through the meat until the knife meets the bones. Twist the head to break the bone and pull gently to remove the head.

- With the tip of the knife flush against the backbone, slice the fish from the head to the tip of the tail in one smooth movement to reveal the backbone.

- With the tip of the knife, use gentle sweeping motions to gradually cut the fillet away from the body, working from the backbone to the belly.

- Turn the fish over and repeat the process, but start from the tail end of the fish and work towards the head.

- Trim the fillets.