How to Fillet a Whole Kanpachi

1. Initial Positioning

Place the kanpachi on the cutting board with the belly facing you and the head to your non-dominant side. Ensure the fish is stable before beginning.

2. First Belly Incision

Starting at the belly near the head, make a clean slice along the belly line down to the tail, staying just above the spine.

3. Cross Incision at the Tail

At the tail end, make a perpendicular incision across the width of the fish to connect with the belly cut.

4. Slice Along the Back

Turn the fish so the back is facing you. Starting at the tail, slice from tail to head along the top line of the back, just above the dorsal fin, following the contour of the fish.

5. Trim Fins

Trim off the pectoral and dorsal fins to clear the way for cleaner knife work.

6. Head Incision for Fillet Release

Make an angled cut from just behind the bottom of the gill plate up toward the top of the head. This incision should meet the previous belly and back cuts, allowing the first fillet to be freed.

7. Remove First Fillet

Carefully pull the knife along the rib cage and spine, separating the first fillet from the frame of the fish. Set the fillet aside.

Working with the Second Side

8. Flip the Fish

Place the fish skin side up and exposed fillet side down, flat on the board.

9. Trim Fin

Trim off the remaining dorsal fin for easier access.

10. Angle Cut from Belly to Back

Make an angled cut from the belly side up toward the spine, starting near the head.

11. Glide Knife Along the Back

Insert the knife near the tail and glide it along the spine, staying close to the bones. Continue cutting toward the head to release the second fillet.

12. Tail-End Cut

Make a horizontal cut at the tail end to free the bottom of the fillet.

13. Final Separation

Use gentle, precise strokes to cut along the grooves at the back and tail, fully removing the second fillet from the skeleton.

Finishing Touches

• Trim Fillets: Remove any remaining pin bones or belly lining for a clean presentation.

• Discard Remaining Fish Frame: Dispose of the head, bones, and trimmings appropriately.

• Clean Workspace: Wipe down surfaces and sanitize tools after use.