Chilean sea bass is a large fish found in cold, deep waters of the southern hemisphere. Chilean sea bass is sometimes referred to as Patagonian toothfish. This type of fish is often found on restaurant menus and can be purchased in many supermarkets and specialty stores. Sea bass can be purchased already filleted; however, filleting your own is an easy task that may help save you money.
Step 1
Place your left hand into a heavy steel mesh glove and your right hand into a disposable glove. Place the sea bass onto the cutting board and grip the tail of the fish with your left hand. Hold a knife in your right hand and use the tip of it to scrape down both sides of the fish. This will remove the scales. Rinse the fish under cold running water to remove any remnant scales.
Step 2
Hold the fish down with your left hand. Insert the knife at the lower portion of the belly of the fish, with the blade pointed away from yourself. Slice along the entire length of the belly.
Step 3
Hold the belly open with your left hand and use the knife to scrape the guts out of the fish.
Step 4
Reach your right hand into one of the gills and grip the gill tightly. Pull strongly to remove the gill from the fish completely.
Step 5
Insert the knife behind the head and cut deep enough to reach the bone.
Step 6
Hold the edge of the fillet between the fingertips of your left hand and use a sawing motion to move the knife down the fish from the head to the tail. Remove the detached fillet when you reach the tail.
Step 7
Flip the fish over. Insert your knife behind the head on this side, deep enough to reach the bone.
Step 8
Hold the edge of the fillet between the fingertips of your left hand and use a sawing motion to move the knife down the fish from the head to the tail. Remove the detached fillet when you reach the tail. Removing the fillets in this manner will eliminate the majority of the bones. Discard the head and bones.
Step 9
Cut away the membrane of the fillet and the parts that are bloody.
Step 10
Flip the fillets skin-side down on your cutting board. Using the tip of your knife, remove any small bones left in the fillets.
Things You'll Need
- 1 heavy mesh glove
- 1 disposable glove
- Cutting board
- Sharp knife
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