Mastering the techniques of selecting, cleaning, and dressing fish is one of the fundamental skills for any serious cook. A well-selected, properly cleaned, and skillfully prepared fish is the guarantee of a flavorful, elegant dish without any unpleasant surprises. In this comprehensive guide, the chefs at CuisinerTelUnChef pass on all the professional techniques for choosing the best fish, cleaning it perfectly, and dressing it with precision — whether it is for filleting, cutting into steaks, or cooking it whole. 🐟 Why prepare your own fish? ✅ Maximum freshness — a whole fish keeps better than a pre-cut fillet ✅ Superior flavor — cooking on the bone develops incomparable aromas ✅ Savings — a whole fish costs significantly less per kilo than fillets ✅ Zero waste — the bones and heads are used to prepare fish stocks and fumets ✅ Total control — you choose the cut best suited to your recipe 🔍 Part 1: How to choose your fish The absolute criteria for freshness The freshness of a fish can be read through several indicators. A truly fresh fish has no strong odor — a pronounced smell is the first sign of degradation. Criterion Fresh fish ✅ Not-so-fresh fish ❌ Eyes Bright, convex, black pupil Dull, sunken, gray pupil Gills Bright red or pink, moist Gray, brown, dry Flesh Firm, elastic to the touch Soft, leaves an impression Odor Marine, briny, neutral Strong, ammonia, rancid Scales Shiny, firmly attached Dull, coming loose Belly Firm, not bloated Bloated, soft, discolored Skin Shiny, transparent mucus Dull, opaque or yellowish mucus 👨🍳 CuisinerTelUnChef Tip The fail-safe test: press lightly on the flesh with a finger. If it bounces back immediately, the fish is fresh. If the indentation remains, move on. For the gills, lift the operculum: they should be bright red, never gray. Choosing by season Season Recommended fish Spring Sole, turbot, mackerel, sea bass, sea bream Summer Sardine, anchovy, tuna, red mullet, striped sea bream Autumn Pollock, cod, hake, John Dory Winter Sole, turbot, cod, monkfish, skate Choosing by recipe Recipe Ideal fish Preparation Baked whole Sea bass, sea bream, striped bream, red mullet Scaled and gutted whole Pan-seared fillets Sole, turbot, cod, salmon Filleted, skin on/off Steaks Salmon, tuna, cod, hake Thick slices on the bone En papillote Sea bream, sea bass, sole, John Dory Whole or as fillets Tartare / Ceviche Salmon, tuna, sea bass, sea bream Very fresh fillets, boneless Bouillabaisse Scorpion fish, gurnard, John Dory, weever Whole or in pieces What quantity to buy? Whole fish: 300 to 400 g per person (yield ≈ 50%) Fillets: 150 to 200 g per person Steaks: 180 to 220 g per person 👨🍳 Indispensable tools Fish knife — for steaks and heavy cutting Cutting board — large and stable Fish scaler — or the back of a knife Fish bone tweezers — to remove remaining bones Kitchen shears — to trim fins Zester-grater — for citrus zest Manual chopper — to mince herbs for marinades 👨🍳 CuisinerTelUnChef Tip A well-sharpened knife is the sine qua non of successful filleting. Check out our complete sharpener guide to keep your knives at their best. 🐟 Part 2: Scaling Scaling is the first step. It must be performed before gutting, on a whole fish. Place the fish on your cutting board. Hold it firmly by the tail. With a scaler or the back of a knife, scrape the scales from the tail towards the head. Focus on the areas near the fins and the head. Rinse thoroughly under cold water and check by running your hand against the grain. 👨🍳 CuisinerTelUnChef Tip Scale the fish inside a large plastic bag or under a stream of cold water to prevent scales from flying everywhere. Fish without scales (no scaling needed) Sole, dab, plaice Monkfish, skate, eel 🐟 Part 3: Evisceration (gutting the fish) Belly technique (the most common) Lay the fish on its side on your cutting board. Incise the belly from the anus to the head for 2-3 cm with the tip of a knife. Remove the viscera with a firm motion. Scrape the black line (kidney) along the spine. Rinse thoroughly and dry with paper towels. Gill technique (to preserve presentation) Lift the operculum, grab the gills, and pull with a sharp tug. Finish with your fingers if necessary. Rinse and dry. 👨🍳 CuisinerTelUnChef Tip Never throw away the bones and the head! Use them to prepare a homemade fish stock. See our guide on stocks and fumets. 🐟 Part 4: Trimming the fins With sturdy kitchen shears, cut the dorsal, pectoral, ventral, and anal fins. For fish with spiny dorsal fins (sea bass, sea bream), cut those first. The tail can be kept for presentation or trimmed depending on the recipe. 🐟 Part 5: Filleting Round fish (sea bass, sea bream, salmon, cod...) Incise behind the head down to the central spine with a well-sharpened knife. Slide the blade along the dorsal spine, from head to tail, flat against the bone. Lift the fillet as you go. Detach by passing under the ventral bones. Turn over and repeat for the second fillet. 👨🍳 CuisinerTelUnChef Tip Let the knife do the work, do not force it. A well-sharpened knife glides naturally along the bone. If you feel resistance, slightly reorient the blade. Flat fish (sole, turbot, dab...) — 4 fillets Place the fish flat, dark side up. Incise along the central lateral line. Slide the blade in a fanning motion to detach the 2 fillets from each side. Removing remaining bones Run your fingers over the fillet and remove the pin bones with tweezers, pulling towards the head. 🐟 Part 6: Cutting into steaks Ideal for large fish (salmon, cod, tuna, hake). Place the scaled and gutted fish on the cutting board. Slice perpendicular to the spine with a chef's knife in one clean motion. Ideal thickness: 3 to 4 cm for even cooking. 🐟 Part 7: Removing skin from a fillet Place the fillet skin-side down on the cutting board. Make a small incision between the flesh and the skin at the tail end. Grip the skin firmly (a little salt on your fingers helps). Slide the knife flat while pulling the skin towards you. Keep the knife almost horizontal. 👨🍳 CuisinerTelUnChef Tip For sole: dip the fillet for 10 seconds in boiling salted water. The skin comes off in one go, no knife needed. 🐟 Specific techniques by fish Sole Incise the dark skin near the tail, grab, and pull with a sharp tug towards the head. Fillet into 4 pieces using the flat fish technique. Monkfish Remove the purplish membrane — it becomes rubbery when cooked. Fillet both sides along the central spine. Salmon Scale, fillet, remove pin bones with tweezers. For steaks, slice to 3-4 cm thickness. Sea Bream and Sea Bass Cut the spiny fins first. Scale carefully. Gut through the belly or the gills depending on desired presentation. ❄️ Storing prepared fish Preparation Refrigerator Freezer Gutted whole fish 24 to 48h maximum 3 months Fillets 24h maximum 3 months Steaks 24 to 48h 3 months Cooked fish 48h maximum 1 month ❌ Errors to avoid ❌ Buying without checking the gills — the most reliable freshness criterion. ❌ Using a dull knife — it tears the flesh. ❌ Not rinsing after gutting — alters the taste. ❌ Forcing while filleting — let the knife glide. ❌ Throwing away bones and head — they make the best stocks. ❌ Storing a fillet for more than 24h — cook the same day or freeze. ❌ Not drying before cooking — prevents proper browning. ❓ Frequently asked questions How do I know if fish is truly fresh? Bright red gills, shiny and convex eyes, neutral marine odor. The flesh should be firm and bounce back after finger pressure. Can you fillet without a specific fillet knife? Yes, a fine, sharp-bladed paring knife can work, but a flexible fillet knife reduces flesh waste. Should fish be rinsed before cooking? Rinse after gutting, but always dry carefully before cooking. Humidity prevents browning. How to keep fish from sticking to the pan? Well-dried fish, very hot pan, do not move the fillet. Check out our fish cooking guide. How to get the fish smell off your hands? Rub with lemon juice or white vinegar. For the cutting board, rub with coarse salt and lemon. 🔗 Related guides and recipes 🐟 Fish Cooking Techniques: Complete Guide 🐟 Baked Salmon: The Easy, Moist Recipe 🍲 Fish Fumets and Stocks: Complete Guide 🔪 Complete Guide to Knife Sharpeners 🍋 Mediterranean Cuisine: Fish and Seafood 🛒 Equip yourself like a Chef with CuisinerTelUnChef Our kitchen knives — fillet knife, chef's knife Our cutting boards — large and stable Our zesters-graters — for citrus zest Our manual choppers — for mincing herbs and shallots Our sharpeners — for perfectly sharp knives