Cod Fish Filleting

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Step by step instructions and pictures of how to fillet a codfish. For ease of viewing, we are filleting the left side of the fish.
Place the filet knife just behind the side fin at the angle as shown.
Next make the first cut from top to bottom cutting down to the horizontal bone. You will feel it against the knife.
Beginning at the top of the first cut, slice along the top of the fish to the tail as depicted in the next 4 pictures.



Continuing making the same cut, from the front to the tail, following the vertical bone (you will feel it against the knife) until the knife contacts the horizontal bone.
Once there, begin at the horizontal bone, grasp the filet then use the same cutting process and continue cutting following the vertical bone to the tail.
Once past the horizontal bone, the knife will easily slice the flesh and pierce the lower body. Continue cutting to the tail as depicted in the next two pictures.

Following this next process will result in one whole filet. This horizontal bone is present in the codfish family and the larger the fish the larger this bone. You must cut around it so as not to cut off the bottom of the filet. Grasp the filet and using the tip of the knife and the same cutting process (cutting back and forth) follow the bone and cut around it as depicted in the next 4 pictures.



Once you have cut around the horizontal bone, continue cutting to the body cavity of the fish as depicted in the next two pictures.

Continue cutting until the filet separates from the fish as depicted in the next two pictures.

Repeat the process for the other half of the fish. This results in two boneless filets.
The final step is to remove the skin.
Grasp the edge of the narrow end and make a cut stopping at the inner surface of the skin.
Holding the skin use a back and forth cutting action as depicted in the next five pictures.




The final result.................................

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