How To Fillet a Redfish

All over the world, doctors and nutritionists agree that we should eat more fish - at least twice a week. For some people, that’s easy as they live in countries and areas where fish is a staple food. However, for many other people, eating fish is a rare circumstance, and most of them don’t even know how to prepare it properly. For example, how to fillet a redfish?

Pros and Cons of Filleting a Redfish

Filleting a redfish or any other type of fish removes guts, bones, and skin, leaving just the meat. This makes cooking and eating much easier and more convenient. Additionally, properly filleted fish is easier to store, both in the fridge as leftovers or in the freezer for long-term storage.

However, keep in mind that you lose a certain portion of the meat when filleting the fish. In addition, during filleting, you remove the skin, which is full of flavor. When you cook the whole fish, the skin releases its flavor and makes the meat much tastier.

Step-by-step Guide On How To Fillet a Redfish

Before you start filleting your redfish, gather everything you will need: a sharp knife, a cutting board, paper towels, and a plate or container for the fillets. Then, follow these steps:

1. Rinse the redfish under cold water to remove any dirt, slime, or debris
2. Pat the fish dry with paper towels and place it on the cutting board
3. Position the fish flat on the board so that its belly is facing you while its dorsal fish is pointing away from you
4. Locate the pectoral fin and place your knife there, slightly tilted toward the fish’s head
5. Cut until you reach the backbone, but don’t cut the backbone
6. Now rotate your knife slightly so that the blade lies flat on the backbone
7. Keep slicing along the backbone, all the way down to the tail 
8. Once you reach the end of the tail, you will have your first fillet

However, your work is far from done:

1. Now, take the fillet you have just cut and search it for the rib bones
2. Use your knife to remove all the rib bones from the fillet
3. Next, it’s time to skin the fillet. Place it on the cutting board with its skin facing upwards
4. Start from the tail by inserting the knife between the meat and the skin
5. Hold the skin while wiggling the knife back and forth, and slowly move towards the fish’s body
6. Once you have skinned the first fillet, leave it in the assigned container and go back to the other half of the fish
7. Remove the bones from that half and skin it as described here

Once you have skinned both fillets, check both of them again for bones. You can never be too cautious when it comes to removing the bones, as they can be a choking hazard. Then, rinse the fillets under cold water and pat them dry with paper towels. Next, whether you cook these fillets or store them away is completely up to you. 

If you have never filleted a fish before, these steps might seem overwhelming and complicated at first. But once you get some practice, you will see how easy and quick the whole process is. You just need to give yourself some time to develop your filleting skills. Also, don’t rush - after all, you are working with sharp knives, and you don’t want to cut yourself. 

What Are The Best Knives To Fillet a Redfish?

Speaking of sharp knives, your choice of knife can either make or break your filleting attempts. In other words, a good knife will make the filleting easier, while a bad knife will not only make it harder but it might make it impossible. 

Always keep in mind that different knives are good for different things, but they are probably not so good for others. For example, just because one knife is good for chopping things, it doesn’t mean that it will be good for filleting redfish. So, if you still don’t know which knife should you use, take a look at these:

1.   7" BONING KNIVES VG10 DAMASCUS STEEL | SHOGUN SERIES

This knife has a thin yet firm and sharp blade that will easily cut through any fish, including the redfish. Its blade provides you good control over the knife, which makes it easy to use, even when removing tiny bones from the flesh. Additionally, this knife improves your precision when skinning the fish. Finally, it is made of 67-layered stainless Damascus steel, which means you will be able to use this knife for years without it going dull.

2.   8.5" KIRITSUKE KNIVES VG10 DAMASCUS STEEL | SHOGUN SERIES

Another great option is this Kiritsuke knife made of cryogenically treated Damascus steel. It has a long, thin, and slender blade, which makes it great for filleting fish, especially when you want to do it quickly and efficiently. It will also separate the skin from the flesh before you even blink, which is great if you need to fillet more than one fish. 

These two knives are guaranteed to elevate your filleting game. Of course, you can also visit Kyoku Knives to browse through their other knives and see if you can find something even better for your needs.

Is Red Fish Good To Eat - Benefits of Eating Redfish Cooked

So, you learned how to fillet a redfish, but you might wonder why you should go through so much hassle. Well, first of all, redfish meat is delicious - it has a mild yet somewhat sweet and delectable flavor without tasting too fishy. As such, a redfish fillet can be cooked in many different ways.

For instance, a pan-seared redfish with some rosemary, salt, pepper, butter, and lime juice will leave you craving more. You can also grill this fish, bake it in the oven, or add it to the seafood stew; the options are endless.

Finally, just like many other fish meats, red fish meat is rich in proteins, omega fatty acids, and vitamin D. As such, it is good for your muscles, brain, cardiovascular health, skin and hair, bones, immune system, and nerve function. 

Conclusion

Now that you know how to fillet a redfish like a pro, why don’t you buy some fresh redfish and practice your filleting skills? You will also get a healthy and tasty lunch in no time, so don’t hesitate to do it. Enrich your diet with this healthy fish and enjoy some new flavors. Bon Appetit!