Gentle strokes of a knife angled towards the gut cavity will reveal the position and lay of the fine bones. Follow this line, cutting completely through, to release the top part of the fillet.
The line of fine bones stops around two thirds of the way down the fillet. At this point put the knife on the other side of the line of bones and run the knife up the fillet until the point is well under the bones around the gut cavity.
Separate the two and reinsert the knife at an angle suitable to cut the flesh from the underside of the gut bones
Keep the knife following close to the fish bones to recover as much flesh as possible.
The fillet is now deboned and the peice on the right of the picture above is discarded or washed and put aside with the fish heads and back bones for making fish stock
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Cleaning and Preparation of Fish
Filleting A Fish Part 1 >>> Filleting Fish Part 2 >>> Fillet A Fish Part 3 >>>
Skinning Fish >>> De Boning Fish Fillets