Filleting Red Mullet

Filleting Red Mullet

Filleting Instructions

With a scaling tool, go from tail to head and gently remove all the scales (not shown).

Taking a pair of scissors, trim off the tail and remove all the fins.

Stand the fish up and make a cut approximately 5mm from the bone of the head down to the bone.

Place the point of the knife in the middle of this cut, and draw your knife over the ribs and down to the end of the anal fin; taking care not to go all the way through.

Repeat the process on the second side.

Using a pair of scissors, trim out the backbone and with a knife cut part way down the fillet to remove the bone and create a heart shaped fillet.