I’ve watched plenty of the fish experts do it in the market in Singapore, Hong Kong and France and how they swiftly tear off fish skin at one go. If I had a fish fetish I would have found that really sexy.
The same thing goes on at home when chef fillets the fish – deliveries we order directly from the suppliers. I’ve only ever gutted fish as a kid helping out in the kitchen, but I never advanced to filleting a fish professionally. So, given how often I watch, here’s a step by step of chef working on a beautiful sea bass we got from the Les Halles market in Tours Centre.
Here we go, how to fillet a fish properly step by step done like a pro. The images are self explanatory – it was gutted and scaled at the fish mongers when we took it home.
To begin, you need a really sharp knife – that’s half the battle won.
For the other fish like sole and turbot, you’d have to rip off the skin in one go.
