🔕 🔔

My Basket ()

All questions

How do you filet a roasted whole fish?

Can you point me towards any videos or instructions with photos? I want to try roasting a whole fish in a salt crust (inspired by several of the delicious looking recipes on this site) but am intimidated by the idea of filleting the fish in front of my guests.

asked by Ms. T over 6 years ago
5 answers 2824 views
905240fe bd99 409e a391 2797c6e0f601  photo 9
0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added over 6 years ago

With a knife make two cuts, one by the tail section..one by the head section.
With a broad bladed knife. Go under the tails section..follow the bones..just scraping them with the knife. Lift off that section..turn it over and repeat. Save the bones.

Use scissors to cut off the fins.
Heat up some oil in a pot and dust corn starch on the bones and fins...use a paper bag. And the skin if you've removed it. Deep fry those to very crispy.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2

amysarah is a trusted home cook.

added over 6 years ago

Th best advice in the Melissa Clark video is not to stress about doing it perfectly - I was intimidated by whole fish for years, then finally realized my guests knew I wasn't running Le Bernardin. And even though roasting them is a cinch, serving a whole fish looks impressive - regardless of surgically precise fillet technique.

One thing about the video: Melissa uses individual-sized (1-1.5 lb.) fish with fairly thin sides, so she removes the top fillet in small chunks/flakes; it's actually easier to fillet 'intact' pieces with a bigger, thicker fish, e.g., salmon, that serves several people. Starting at tail or head, do shallow vertical cuts (just to the bone) in more or less 'portion' sizes, then run a very sharp knife underneath each, along bone - you can then lift a 'whole' section onto the plate. But it also depends on the fish's flakiness, how long you've roasted it, etc....in other words, if it breaks into smaller pieces upon lift-off....c'est la vie. Your guests will love it anyway.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added over 6 years ago

I find it helps to run your knife along the packbone after you do the head and tail cuts -- before running the knife between the skeleton and the meat.

And DO use a boning knife. If you don't have one, it's a great investment.

C1925f5b 917a 4e62 8c98 8ff7031b0b36  food54 profile pic
added over 6 years ago

Thanks all for the great tips, and the video. And the very good advice to not stress about it. I'll be making this for my cooking club--six woman who I've been cooking and laughing with for 10 years, so it will be a fun team sport and it's definitely the type of crowd that wouldn't mind just digging into the whole fish with their forks, or even fingers ;) Can't wait to try this!

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.