How to Fabricate Fish 🐟🔪

Buying whole fish and fabricating it in-house is one of the most effective ways for a kitchen to manage food costs and ensure absolute freshness on the line. In this guide, chef Mei Lin demonstrates the core principles of breaking down a round fish, transitioning from a whole specimen to clean, kitchen-ready fillets. Mastering this foundational skill not only improves your GP but also provides useful by-products like bones and heads for stocks and sauces.

Precision Knife Work and Prep

The process begins with proper preparation of the workspace and the fish itself. Before making a single cut, ensure the fish is scaled, gutted, and thoroughly dried. A damp fish slips on the board, compromising both safety and the clean edges of your fillets. Using a flexible filleting knife, the first cut is made just behind the pectoral fin and collar, angling the blade toward the head to maximise yield.

Once the initial incision is made down to the backbone, the blade is turned flat against the spine. Smooth, long sweeping strokes are essential here; sawing back and forth tears the delicate flesh and ruins the presentation of the filletFilletA boneless portion of meat or fish removed from the main body of the animal.. Mei Lin guides the knife along the dorsal side, using the skeletal structure of the fish as a physical guide to keep the blade as close to the bone as possible.

Removing the Rib Cage and Skinning

After releasing the filletFilletA boneless portion of meat or fish removed from the main body of the animal. from the main frame, the next step is trimming the belly bones and rib cageCageA decorative culinary structure made from ingredients such as sugar or chocolate for presentation.. Slide the knife gently under the ribs, keeping the blade angled upward against the bones to minimise flesh loss.

For skinning, place the filletFilletA boneless portion of meat or fish removed from the main body of the animal. skin-side down at the edge of the cutting board. Grip the tail end firmly, make a small incision to separate the flesh from the skin, and glide the knife forward while holding the blade at a slight downward angle. The key to a clean skin-off fillet is keeping the knife relatively stationary while pulling and guiding the skin back and forth from underneath. This technique ensures you do not slice through the skin or leave valuable flesh behind.