But you are missing the knowledge of how to fillet fish? With our step by step instructions you will be able to prepare the meal within a short time.

A lot of raw fish is prepared in the Japanese cuisine, therefore we make use of the traditional knowledge and will choose a Sashimi – the Japanese fish knife.

We would like to recommend the following knives from our assortment:

• Shigeki Hocho, Sashimi (fish knife), Art. No. 719183
• Katsuhiro Hocho, Sashimi (fish knife), Art. No. 719258
• Solid Steel Knife Brieto, Filleting Knife, Art. No. 719159

• Sharpness

  Razor-sharp blades preserve the natural structure of food. This does not only have a positive effect on the visual appearance but also on the taste experience.

• Blade

  The harder the blade the sharper the knife. High quality kitchen knives have more than 55 RC.

• Handle

  The handle of a high quality kitchen knife ergonomically fits the hand and is antiskid.

Once you have found your knife, you will find no trouble in filleting fish.

1. Cut off the head

   First cut off the fish head. Cut with a single slice on both sides next to the gill. Then you can easily remove the head.

   
2. Open the abdomen

   Next cut in the knife at the head end and the side of the belly and tear the knife alongside the middle fishbone in one cut. Having gut the inwards rinse the abdominal with water.

   
3. Peel off the filets

   Peel off the filet along the middle fishbone either from head to fishtail or vice versa.

   
4. Remove remaining fishbone

   Remove any remaining bones and parts of the skin. Bones are easily to be removed using wide tweezers or fish bone pliers.

   
5. Skin the filet

   Lay the fillet skin side down. Skin the fillet cutting flat and parallel to the board.

   
6. Pan finished!

   Now the filet is ready to be cooked.