Filleting fish isn't difficult with the right kitchen tools. If you prefer to fillet your own salmon trout instead of leaving it to the fishmonger, you'll primarily need the right knife – a filleting knife with a flexible blade that allows you to work closely around the skin and bones.
1. Cut at an angle
First, make a shallow diagonal incision in the fish immediately below the head, down to the backbone.
2. Detach the central rib
Then, slide the blade under the meat and carefully detach the fillet from the central bone towards the tail.
3. Separate the meat
Now place the fish fillet skin-side down and, starting at the tail end, carefully separate the flesh from the skin. This works best if you hold the end of the skin taut with one hand and guide the knife blade at a slight angle, almost parallel to the skin.
4. Remove belly fat
Finally, remove the belly fat, which is easily recognizable by its lighter color. The fish fillet is now ready.
