by Michael Riley

Created on: January 11, 2009   Last Updated: April 06, 2011

Fresh fish is the perfect addition to a healthy, balanced diet. One of the best ways to incorporate fresh fish into your diet is to buy a whole fish from your local supermarket or specialty deli. Or, if you have the means, catching your own fish can be a great way to get outdoors and even spend time with family while providing dinner.

Whether you buy a fresh salmon, catch a stringer of nice walleyes or a friend drops of some nice rock fish, these instructions will help you clean your fish correctly and ensure that you are ending up with the most meat possible. If you happen to purchase a whole tuna, these instructions won't help you out. Tuna are filleted differently than typical fish.

The tools required to fillet a fish are very basic. Here is what you need:

- A long, thin bladed knife, typically known as a fillet knife. Rapala has a great selection and Cabela's will also have just what you need.

- A slightly wider bladed knife, similar to a bread knife, for removing the skin from the fillet. You can use your fillet knife here but it isn't quite as easy to get the hang of.

- A cutting board to lay the fish on while filleting.

- A bowl or plate to place your fillets in.

- Latex gloves if you want to keep your hands clean.

Follow this procedure to end up with fillets with very few bones and the skin removed.

1. Lay the fish down on the cutting surface with the tail facing to your right. (If you are left handed, reverse these instructions to make it easier to perform.) Pierce the skin right behind the head and make a diagonal cut towards the belly right behind the pectoral fin. As you press down and cut though the skin and flesh you will feel the knife contact the back bone. Do not cut through the backbone.

2. Spin the fish around so that the head is now facing your right. Cut along the backbone towards the tail in small strokes. As you cut the flesh from the backbone you will feel the knife contact the ribcage. Don't cut past the ribcage at this point.

3. Continue cutting along the backbone until you have reached just past the dorsal fin. Now, with the blade laying flat on the backbone, cut all the way through the fish until the point of your knife is now poking out the other side of the fillet. Continue cutting along the backbone until you have removed the fillet from the tail.

4. Pull the fillet carefully away from the ribcage and slowly slice the flesh off of the rib bones until the fillet is completely removed from the carcass. Your first side is now complete.

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