Filletting a fish is an essential skill for any home cook or professional chef. It may seem intimidating at first glance, but with some practice, you’ll be able to master the art of filleting a fish in no time! Here are the 13 steps to help you fillet a fish like a pro:

1. Gather your tools: You’ll need a sharp filleting knife, a cutting board, kitchen shears or scissors, and paper towels.

2. Choose the right fish: Select a fresh fish with firm flesh and clear eyes. Check for a mild scent, avoiding those that smell overwhelmingly fishy.

3. Clean the fish: Rinse it under cold water and remove any scales using the back of your knife or a fish scaler tool. Pat dry with paper towels.

4. Remove the head: Using kitchen shears or your knife, cut through the spine between the gills and the head. Pull off the head and discard it.

5. Cut off fins: Remove all fins on both sides of the fish using kitchen shears.

6. Make an incision on the belly: Start from the bottom of the head and cut gently along the belly to open it up, being careful not to puncture any internal organs.

7. Remove guts: With your fingers or a spoon, pull out all internal organs, discarding them in a separate container.

8. Rinse again: Wash out any blood and remaining debris from inside the fish and pat it dry with paper towels again.

9. Begin at tail end: Place your fish on its side on the cutting board with its dorsal fin facing up. Start at the tail end of your fish and make an incision through about halfway into its flesh.

10. Start separating flesh from bones: Hold your knife horizontally and slide it underneath the flesh while gently lifting away rib bones with your other hand. Follow the contour of the bones, keeping your knife at a slight angle to avoid cutting into bones.

11. Repeat the process: Flip the fish and fillet it on the other side following the same procedure as above.

12. Clean up: Once finished, remove any remaining bones or pin bones using needle-nose pliers or a pair of tweezers.

13. Skin the fish: If you prefer skinless fillets, start at the tail end and gently slide your knife between the flesh and skin while holding onto the skin tightly. Slice through until you’ve separated all of the skin from the flesh.

And there you have it! Now you’ve successfully filleted a fish in 13 simple steps. Happy cooking!