When it comes to serving quality fish to your customers, buying whole fresh fish and knowing how to debone it yourself can be highly beneficial. Not only does buying whole fresh fish allow you to inspect the quality and freshness of the product, but it also allows you to maximize your cost savings. Additionally, by learning how to debone fish, you can ensure that your customers receive a bone-free and visually appealing dish, enhancing their dining experience.
What You’ll Need to Debone a Fish:
To debone a fish, you’ll need the following items:
- Disposable Gloves - Cover your hands with food-grade disposable gloves when working with raw fish.
- Cutting board - You will need one or two cutting boards during the deboning process. If you choose to only use one, you will need to clean the cutting board after removing the fillets from the fish.
- Sharp, flexible fillet knife - Fillet knives separate flesh from the bones while reducing the amount of wasted meat. A flexible or semi-flexible fillet knife is the best type to use when filleting and deboning fish.
- Fish bone tweezers - Fish bone tweezers are designed for removing small bones, like pin bones, from the fish's delicate flesh. Alternatively, you can use needle-nose pliers to remove the small bones.
How to Fillet and Debone Fish
Watch our video on how to fillet and debone a whole fish. We’ll be deboning a salmon, but this method works with any fish.
We've also included step-by-step instructions with pictures below for you to follow:
1.Rinse the fish under cold water and pat it completely dry with a clean towel. Place the fish horizontally on your cutting board.
2.Starting from the tail, run your knife across the fish's belly up to the gills to open the fish. Clean out the contents of the stomach. Flush the inside of the fish out with cold water to remove any remaining debris.
3.Make an incision at the head, right behind the gill flap and pectoral fins, down to its spine.
4.Starting at your incision, gently slide the knife along the backbone and just above the ribcage, carefully separating the fillet from the bones. Use smooth and controlled motions to ensure a clean cut. As you slice, lift the fillet to ensure you’re cutting in a straight line and that you don’t pierce the flesh. Continue until you reach the tail, completely detaching the fillet from the fish.
5.Flip the fish over and repeat step 4 on the other side to remove the second fillet.
6.Lay the fillets on a clean cutting board and trim any belly fat. Some fish will have more than others.
7.Inspect the fillets for any remaining bones or pin bones. Run your fingertips down the center of each fillet with enough pressure to raise pin bones up and away from the surface so they’re easier to locate.
8.Use a pair of fish tweezers to carefully remove any bones you find.
How to Store Fresh Fish
If you are not cooking your deboned fish right away, here are some tips on how to properly store fresh fish:
- Temperature control is crucial. Fish is highly perishable and requires proper temperature control to prevent bacterial growth. The ideal temperature for storing fish fillets is below 40 degrees Fahrenheit. Ensure that your refrigerator is set at this temperature to maintain the freshness of the fish.
- Wrap it tightly. To prevent cross-contamination and maintain the quality of your fish fillets, wrap them tightly in plastic wrap or vacuum-sealed bags. This helps to maintain their moisture and prevent them from drying out. Make sure there are no air pockets in the packaging to minimize oxidation.
- Label the fish. Label your product properly with the name of the type of fish, the weight, and the date. Make sure to follow your state's guidelines for storing seafood distribution labels.
- Store on ice. If you're storing fish fillets for a short period, placing them on a bed of ice in a shallow container can help maintain their freshness. The ice will keep the fish cold and slow down bacterial growth. However, be cautious not to let the fish come into direct contact with melted ice or water, as it can lead to a loss of flavor and texture.
Learning to fillet and debone a fish is a valuable skill that guarantees you get the freshest fish possible. While it may seem daunting at first, with practice, it becomes an easy task to master. By following the steps outlined in this tutorial, you can confidently prepare fish for your commercial kitchen, ensuring that every dish you serve is of the highest quality.
