Fillet fish - that's how it works!

Fillet fish: round fish like sea bass

1. Put the very sharp knife diagonally behind the gills, cut towards the head.

2. Turn the knife and cut it in the direction of the back.

3. Guide the knife to the center of the fish, cutting it slightly towards the bone and then along the main bone to the tail end. Turn the fish and trigger the second fillet. Cut off the belly flaps diagonally: So we have two fillets with skin.

If you have the Want to eat fish without skin, cut the skin at the tail end, hold tight and with the moving knife parallel to the work surface, separate the fillet from the skin.

The bones in the filet are removed with a special bone-tongs with wide pliers head. With the back of the knife against the line you can check if there are bones still noticeable.

Fillet fish: flatfish like turbot

1. The first cut circles around the head, where it starts to soften.

2. The middle part of the body has a seam, it is best to feel it first and then cut along this bone.

3. Continue with the cut at the fin seam, always keeping to the bone.

4. Take the first filet off the bone. So gradually loosen all four fillets. If the fillets are to be freed from the skin, as in the round fish process.