How to Clean and Fillet a Fish

If you have ever tried to clean a fish without knowing what you are doing you know how messy it can get with the fish. The fish slips around. You are not sure where to cut the fish. It is easy to feel like you are ruining the fish. I have been there myself which is why I chose to make a guide about cleaning and filleting a fish. Cleaning and filleting a fish is not as hard as it looks once someone shows you how to do it. My fish cleaning and fillet guide will focus on freshwater fish. I will use my experience and the basic techniques that most anglers use to clean and fillet a fish. The guide will include an introduction, a list of materials and step-by-step instructions with pictures of the fish. My goal is to make the whole process of cleaning and filleting a fish feel easy to do.

1. Fillet knife
2. Cutting board
3. Gloves (optional)
4. Freshwater fish
5. Bowl or tray for fillets
6. Trash bag
7. Paper towels
8. Running water or rinse bucket

Set up a cutting area with everything you need for the fish.

Rinse the fish. Check for anything that needs to be cleaned off the fish.

Use strokes from left to right to scrape off the scales of the fish.

Place the knife behind the gill plate. Cut down to the backbone of the fish. Basically cut the head off of the fish behind the gills.

Run the knife along the spine to separate the fillet of the fish. The fish should be cut in half after this.

Lift the fillet away from the ribs of the fish.

Flip the fish and repeat the process of cleaning and filleting the fish. Cut the ribs out off the fish.

Clean up the fillet by removing bones and unwanted pieces of the fish.

Slide the knife between the skin and meat to remove the skin of the fish.

Rinse the finished fillets. Place them in a container.