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How to Fillet a Fish

How to Fillet a Fish

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Learn how to fillet a fish in five easy steps.

Why fillet your own fish?

Unless you're an angler, why would you fillet your own fish? Two reasons: better quality, lower price. Buying whole is the best way to determine freshness and get the most from your purchase (the bones and scraps make great fish stock). Buy a fish with firm flesh that springs back when pressed; eyes should be shiny and clear; and it should smell like the ocean, not fish. Ask the fishmonger to scale and gut the fish, then use these techniques to fillet any kind of round fish, such as striped bass, shown here.

Kitchen Tip: Latex gloves will keep your hands from smelling fishy.

Step 1: Remove head

Place chef's knife behind the pectoral fin; make a diagonal downward cut through bone. Repeat on opposite side; discard head.

Step 2: Remove tail

Place chef's knife where the tail fin joins the body, and make a straight cut down through the flesh and bone; discard fin.

Step 3: Cut Fillet

Starting at head end, run a fillet knife along the backbone in a smooth motion. (This may take more than one cut.) Cut around the rib cage to separate the fillet.

Step 4: Trim

Cut away the thin belly portion of the fillet. While fine to eat, it will cook quicker than the rest of the fillet and is higher in fat. It can also be reserved for making stock.

Step 5: Remove Skin

With fillet skin-side down, place chef's knife at the tail end between the skin and the flesh. Run the knife slowly along the fillet with the knife blade angled ever so slightly downward, firmly gripping the skin as you cut.

Fillet of Fish in Parchment

Making a parchment envelope in which to steam a fillet of fish surrounded by aromatic vegetables may sound a bit fancy for just one, but cooking in parchment is actually one of the simplest and most effective ways of steaming, because it seals in the flavors. What a treat it is to have that golden-tinged, puffed-up half-moon of parchment on your plate, and then to tear it open and breathe in all the heady aromas. Moreover, you’ll have no cleanup afterward just wipe off the Silpat mat and throw away the parchment after you’ve scraped and scooped up every last delicious morsel and its jus. If you want just one meal out of this, get about a 6-ounce fillet of flounder, halibut, salmon, red snapper—whatever looks good. Or, as I did recently, try tilapia, which is quite readily available these days and at a reasonable price. But bought almost twice the amount I needed, so I could play with the other half of the cooked fillet a couple of days later. I learned from Katy Sparks, whose book, Sparks in the Kitchen, is full of great cooking tips from a chef to the home cook, the trick of pre-roasting several slices of new potato so they can go in the parchment package. This way you have a complete, balanced meal-in-one cooked all together.

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.

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They're the world's most famous French fries, responsible for one-third of all U.S. French fry sales, and many say they're the best. These fried spud strips are so popular that Burger King even changed its own recipe to better compete with the secret formula from Mickey D's. One-quarter of all meals served today in American restaurants come with fries a fact that thrills restaurateurs since fries are the most profitable menu item in the food industry. Proper preparation steps were developed by McDonald's to minimize in-store preparation time, while producing a fry that is soft on the inside and crispy on the outside. This clone requires a two-step frying process to replicate the same qualities: the fries are par-fried, frozen, then fried once more to crispy just before serving. Be sure to use a slicer to cut the fries for a consistent thickness (1/4-inch is perfect) and for a cooking result that will make them just like the real thing. As for the rumor that you must soak the fries in sugar water to help them turn golden brown, I also found that not to be necessary. If the potatoes have properly developed they contain enough sugar on their own to make a good clone with great color.

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To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

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In 2007 America's number one Cajun-style restaurant celebrated its 35th birthday with 1,583 stores worldwide. But Popeyes didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to Popeyes after Gene Hackman's character in the movie The French Connection. In addition to great spicy fried chicken, Popeyes serves up wonderful Southern-style buttermilk biscuits that we can now easily duplicate to serve with a variety of home cooked meals. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender just like the originals.

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What are the top fishes we can use to cook the best fillet recipes?

In line with that, the next questions are probably, “What are the fishes we can use for fillets? Is it affordable? Will they be locally available to us?”

Knowing the process of deboning, you might assume to choose the easy-picky kinds of fish. But, you also have to bear in mind to consider the nutritional value of the fish and how you will enhance the dish. There are types of fish that are very complicated in absorbing seasonings and ingredients.

  • Salmon Fish –This fish contains Omega 3 that is best for heart health. Salmon also has vitamins and minerals. Salmon fish also is known as one of the fish fillets. The health benefits you’ll get from consuming salmon in no way diminish the tanginess of your fish fillet once it is all prepared and ready to enjoy. Mostly, salmon fish imported to the Philippines as they are popular and highly demanded. Thus, it is not a shocker that salmon is quite expensive.
  • Cod Fish / Bakalaw –Codfish is known for a phosphorus source, one essential mineral, and vitamin B-12 ideal for our metabolism process. Not only is the Bakalaw highly nutritional, but it is also very tangy, hence enhancing the taste of your food. It is also common in filleting because you can find it locally in the Philippines. Representative species include Atlantic cod, Lingcod, Murray cod, Pacific cod, Blue cod, Rock cod, Saffron cod, Trout cod, and Pelagic cod.
  • Herring Fish –This kind of fish is also common in the Philippines. It is often made as “tinapa“ that Filipino love, too. This fatty fish will never fail to remind you of your childhood days at home when you had champorado with tinapa. It is also one right choice for fish fillet because of the tanginess and several health benefits, such as preventing heart diseases, proper brain function, and reducing arthritis.
  • Mackerel Fish –This fish is also familiar with Filipino. Mackerel is rich in potential oils or fats, another fish good for filleting. It is known for being the most nutritional for everybody. It improves endurance and, best of all, gives you the beautiful skin you love.
  • Tuna –Sounds familiar this kind of fish is an all-time favorite to many. It is enriched with protein and contains essential amino acids that are important for our muscles. The bonus benefit is that tuna contains almost no fat at all. Tuna is also beneficial in fighting cardiovascular diseases and avoiding heart attacks.

Hence, to answer your questions, you can observe that all these fishes are found locally, and it is also budget-friendly. No worries. These fish are all nutritious and come with so many benefits for yours and your family’s health. Not to mention the various tanginess aspects each fish brings. Rest assured, there is no way you will go wrong in choosing the right type of fish for your delicious fillet.

It’s almost 90 degrees today, which means I’m grilling tonight. In fact I use my outdoor grill just about every night in the summer to make quick, easy, healthy dinners. More easy foil packets I love are Shrimp Scampi foil packets and Grilled Clams in foil, or side of Lemon Parsley Potato Packets.

Living on the east coast, I love to take full advantage of the fresh caught local fish available to me here on Long Island. Nothing is quite better than eating fish that came out of the ocean the same day! My local fishmonger suggested the Long Island porgy that was caught early that morning – delish! I asked him to fillet it for me, and I kept the skin on, just my personal preference. Oh, the possibilities are endless when making fish in foil, you can add any fresh herbs you like, wine, garlic, shallots, whatever you like! I also do this in a 400 degree oven in the Fall and winter months.

When I do this outside on the gas grill, I cook the foil on indirect heat, which basically means I heat up one side of the grill with the cover closed so it gets good and hot, and keep the burners off on the other side. You can also do this with a charcoal grill with a cover, by leaving the coals on one side. The fish goes on the indirect side of the grill so that it cooks from the steam created in the foil. In about 10 minutes, the fish cooked to perfection. My whole family enjoys this, even my three year old.

Tips and Tricks to Grill The Fish Perfectly

Here are 5 quick tips that will make you an expert in no time!

How to Grill Fish: 5 Dos and Don'ts

1. Direct heat method is preferred since fish tends to cook quickly. Cook for 4 to 6 minutes on each side over medium to medium‑high heat. 2. Want to prevent fish from sticking to the grill? Clean properly. Preheat the grill on high heat, and use a grill brush to clean properly. Also, always coat fish with oil to prevent sticking.

Recipe of White Fish Fillet with Salsa and Cheese Perfect

Hello everybody, welcome to our recipe page, If you’re looking for recipes idea to cook today, look no further! We provide you only the perfect White Fish Fillet with Salsa and Cheese recipe here. We also have wide variety of recipes to try.

Before you jump to White Fish Fillet with Salsa and Cheese recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

You already know that, to achieve true health, your diet needs to be sensible and wholesome and you need to get a good amount of exercise. Sadly, we do not always have the time or the energy that this type of lifestyle involves. When our work day is done, most people do not wish to go to the gym. We want a yummy, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). The good news is that making healthy choices doesn’t have to be a chore. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some tips to be as healthy as possible.

Take the stairs. Stroll up the stairs to where you live or work as opposed to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. If you do work on a extremely high floor, why not get off the elevator a couple of floors early and walk the rest of the way? So many people pick the elevator over hiking even a single flight of stairs. Even if you only have a single flight to climb, climbing up and down it during the day is a great way to get extra exercise.

There are all sorts of things that you can do to get healthy and balanced. An costly gym membership and very restrictive diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being smart when you choose your food and activities is where it begins. Trying to get in as much physical activity as possible is another. The numbers on the scale aren’t the only signal of your health levels. It’s about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to white fish fillet with salsa and cheese recipe. You can cook white fish fillet with salsa and cheese using 3 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to make White Fish Fillet with Salsa and Cheese:

  1. You need 2 pcs of white fillet fish.
  2. Get of Homemade Fresh Salsa (pls check my other recipe for this salsa sauce).
  3. You need of Shredded cheese.

Steps to make White Fish Fillet with Salsa and Cheese:

  1. Wash and pat dry fish fillet. Sprinkle with salt and pepper.
  2. Put fresh salsa sauce on top.
  3. Sprinkle shredded cheese on top..
  4. Baked 200 degree celcius for 20 mins.

Creamy, spicy pumpkin soup with bacon, feta cheese, and crispy, spicy fried chickpeas. Wild Black Cod Sautéed Fillet Served with Potatoes and Broccoli. Well, compared to what I'm used to eating, anyway. I usually get most of my protein from dairy (namely whey, Greek yogurt and cottage cheese) as well as egg whites and some meat, mostly skinless. Tomatillo salsa, chipotle salsa, or even mango or peach salsa would all work well.

If you find this White Fish Fillet with Salsa and Cheese recipe helpful please share it to your good friends or family, thank you and good luck.

Baked Swai Fillet Recipe

I think that this simple Baked Swai Fillet is something that you should try for many reasons. The first reason will be the taste, it is not that overpowering, unlike other types fish, while the smell is not too fishy. Baked Swai fillet is also easy to prepare and this recipe has very minimal ingredients. It only takes less than 20 minutes to prepare and cook this fish dish.

Are you familiar with Swai? What is Swai, anyway? Swai is a name or term given to the meat of a freshwater fish called Iridescent shark. The name might sound confusing, don’t worry because this is not really the kind of shark that lives in the ocean, rather this fish is a type of shark catfish that lives in the rivers of Southeast Asia.

Swai recipes and different Swai dishes is slowly getting popular these days because it sells cheaper compared to other fish fillets in the market. I must admit that this baked Swai fillet exceeded my expectations in terms of taste and texture. Oh – by the way, I tried using a different kind of seasoning for this recipe It is a salt free Lemon Pepper Seasoning blend. This seasoning is best if you want your fish or any seafood to taste fresh and mild – the type wherein you can really taste the flavor of the ingredients and not the seasoning.

Recipe Summary

  • 1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time)
  • Coarse salt
  • Freshly ground black pepper
  • 3 tablespoons all-purpose flour, preferably Wondra
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced (about 1 tablespoon)
  • 1/4 cup Italian white wine, or dry vermouth
  • 2 tablespoons pitted black olives, sliced, such as Gaeta or Nicoise
  • 2 teaspoons fresh rosemary leaves, plus 2 sprigs for garnish
  • 1 tablespoon unsalted butter
  • 1 lemon, cut in wedges for garnish

Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.

Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.

Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.

How to Fillet a Fish - Recipes

Eating fish in Sicily is as good as it gets. Especially in and around the fishing villages. In Riposto, my Uncle Benny’s town, we ate at a restaurant that was right on a pier over looking the Mediterranean Sea. The eatery was nothing fancy, the four walls of the restaurant were open and in the distance you could see the fishing boats bobbing up and down in the water.

After we took our seats the waiter came over to our table and explained what was on the menu for the evening. He led us over to a large ice chest that was made of wood against a wall and opened up the lid to expose the “catch of the day”. Presented before us was a large assortment of fish that was brought in on that days catch by the local fishermen. We had to choose as he explained what each fish was. It didn’t get any fresher than that.

There were two women in the kitchen that were ready to prepare whatever we picked for dinner that reminded me of my grandmother. Truly a home cooked meal. That evening I had one of the best seafood dinners in my life.

My earliest memory of eating fish is eating it this way. Simple ingredients with wonderful flavors that enhance the fish, not over power it. It’s simple to prepare and is ready in no time. For this recipe I’m using Pollock. Probably the least expensive fish at the market. But its large flaky meat is mild and taste great prepared this way.

Fillet of Fish Oreganata

  • 4 fish fillets, any white flaky fish will do, cod, scrod, pollock, Turbot, flounder, etc.
  • 1 lemon juiced
  • 1/2 cup white wine
  • 1/4 cup olive oil
  • 4 cloves garlic, crushed
  • salt and pepper to taste
  • 1 1/4 cup prepared breadcrumbs*

Pre-heat oven to 375 degrees.

*To prepare the breadcrumbs, take 1 cup of plain bread crumbs. To that add 1/4 cup of Romano Cheese, 1 clove minced garlic, 3 tablespoons of chopped parsley, 1 teaspoon of dried oregano, 1/4 teaspoon salt and freshly ground pepper. Mix well. In a medium frying pan over medium heat melt 3 tablespoons of butter and add 2 tablespoons of olive oil. Add the bread crumbs and lightly toast, stirring constantly, for about a minute. Take out of the pan and place in a small bowl and set aside.

In a roasting pan, large enough to fit the fish in a single layer, squeeze the juice of one lemon. To the lemon juice add the white wine, 1/4 cup olive oil and the 4 whole cloves of crushed garlic, salt and pepper. Stir the sauce to combine.

Dip the fish on both sides in the pan liquid and place fillet in a single layer.

Sprinkle the prepared bread crumbs on top of the fish to coat evenly, be generous. If you have left over bread crumbs these are great sprinkled over steamed vegetables and served along with the fish, like broccoli or cauliflower.

Bake the fish in a pre heated 375 degree oven for 20-25 minutes. Do not over cook the fish. Remove the garlic before serving.

Serve the fish in individual plates or family style with lemon wedges. Drizzle the sauce from the pan around the fish.

Fresh Salad Recipe

  • ½ cup cauliflower pieces
  • ¼ cup tomato slice
  • 1 teaspoon salt
  • ½ cup cabbage sliced
  • 1 tablespoon cilantro slice
  • 1 tablespoon apple cider vinegar
  • ¼ cup lettuce slice
  • 1 teaspoon black pepper powder

Fresh Salad

Wash and cut all vegetables in a similar size. Mix apple cider vinegar, pepper, and salt in a bowl. Add the salad dressing to the mixed vegetable. Toss very gently.

Serve the fresh salad with any kind of Barramundi fish fillet recipe and make the meal healthy.

I assure you, everyone will like this healthy and delicious food recipe.

I like to cook and love to share my delicious food recipes with my beloved friend.

If you like my 2 Barramundi Fish Fillet Recipe, please share the recipes with your family and friends.


  1. Zulusho

    For everything there is something to write, in general it is not yet clear what to take and ge, tell me pliz, thanks to the author for the stat.

  2. Mezilmaran

    Great option

  3. Shadoe

    Bravo, brilliant idea and is duly

  4. Watson

    super fat

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