Filleting Fish: How to Fillet a Striped Bass
To get the fish from the water to your plate, a skill you will need to know is filleting fish. Here is a step-by-step guide on how to properly fillet a striped bass.
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- Lay the fish on its side and secure it in place.
- Cut on an angle from the top of the head down the side, just behind the fins.
- Make a cut along the top of the fish along the side of the dorsal fin, following the spine from the head to the tail.
- Cut along the backbone with a downward pressure. When you reach the rib cage near the head, push your knife all the way through the fish towards the belly. Be sure not to cut too low or else you'll cut into the gut..
- Make a long, sideways cut from the head to the tail, following as close as you can to the ribs.
- When you reach the tail, flip the fillet over it over to expose the flesh.
- Slide your knife blade between the skin and flesh with a firm forward motion, maintaining a downward pressure the whole way through.
- Flip the the fillet over so the side that was attached to the skin is face-up.
- You should see a red stripe running lengthwise down the middle of the fillet. This is red meat that should be removed because it is not good to eat. Make cuts along either side of the stripe, right to the cutting board.
- Your fillet should now be in two pieces, discard the red meat you just cut off.
- Trim all the other red meat that may be attached to the fillet.
- Repeat steps 2-11 for the other side of the fish.