you’d just have the extra step of pulling those severed rib bones out once the fillets are free of the body. For our purposes, we’re going to look at the tools and methodology used for basic fish ...

and/or a boning knife. 1. Place the knife blade behind the pectoral fin, and cut at angle, diagonally down toward the head. Do this on both sides. (The head can be cut off now, or after Step 2.) 2 ...

can be filleted in a similar manner to any other big fish, except you’ll have to take an extra step at the end to remove their pesky bones. Small trout, on the other hand, can be cleaned in ...

Get the hottest outdoor news and cutting-edge gear reviews.

Slice at an angle all the way to the bone, repeating every 1 1/ ... 4 Wait for It: The crucial step is what you do after you place the fish on the hot grill: You wait. Fight the impulse to mess ...

Start by thoroughly washing your fish bones to remove excess blood, bits of fish, and any fishy smell. This step is crucial for ensuring a clean flavor in the final dish. Rinse them under cold ...

near-invisible bones without damaging the meat. Many fish fillet knives go a step further, with a blade so narrow it can bend. In my tests, I found that flexible blades almost always outperform ...

Here is how to maximize your meat from these tasty fish. This method leaves the rib bones on the carcass, thus, saving you a step and saving the edge on your knife because you don’t have to cut ...