How to Fillet and Clean a Round Fish

Step-by-Step Filleting Instructions with a Lubina (Spanish Sea Bass)

1. Prep the Fish

• Lay the fish on its side, belly facing you.

• Pat it dry with paper towel for better grip.

• Make sure it's fully descaled and gutted.

2. First Cut Behind the Gill Plate

• Make a diagonal cut just behind the pectoral fin, angling toward the head.

• Slice down until your knife touches the backbone.

• Keep the head on for stability, unless you're removing it first.

3. Top-Down Filleting Pass

• Turn the knife so it's flat against the backbone.

• Begin slicing along the backbone toward the tail in a smooth, shallow motion.

• Use the tip of the knife to stay close to the spine and ribs as you separate the top fillet.

4. Lift the First Fillet

• As you work down, gently lift the fillet with your free hand.

• Keep your knife blade slightly angled down toward the bones to minimize waste.

• Cut all the way through at the tail to release the fillet.

5. Flip and Repeat

• Turn the fish over and repeat the same process on the second side.

• The second fillet may be a bit trickier due to reduced stability—go slow and stay close to the bone.

6. Trim and Debone

• Inspect both fillets for rib bones and pin bones.

• Use your knife or fish tweezers to remove any remaining bones.

• Trim off any belly membrane or uneven edges for clean presentation.

Finished Product

You now have two boneless lubina fillets, ready for cooking—whether pan-seared, grilled, or baked.

Pro Tips

• Always use a sharp, flexible knife for precision.

• Let the blade do the work—don’t use force.

• Practice improves feel and accuracy around the bones.