Learning to fillet sea bass can save you money, and you can always get your sea bass fresh as soon as the fishermen get to shore. Sea bass fillets are easier to preserve and transport than is the whole fish. Furthermore, only half of the bass will make fillets, while the other half will be innards and skin to throw away. Therefore, if you catch a sea bass on your next fishing trip, fillet the fish right there and save your kitchen a mess.
Step 1
Put a heavy mesh glove on your left hand and a disposable glove on your right.
Step 2
Place the sea bass on a flat surface. Hold its tail in your left hand and scrape off the scales with a knife held in your right hand.
Step 3
Nick the fish with the point of the knife between the two sets of fins on its underbelly. Slit the skin up to the fins near the head. Remove the innards and the gills.
Step 4
Wash the inside and outside of the sea bass under running water.
Step 5
Place the knife behind the head of the sea bass, and cut down to the bone. Keep the knife flat against the fish's spine and cut the flesh down to the tail. Separate this fillet from the rest of the sea bass.
Step 6
Turn the sea bass onto its other side, and repeat Step 5.
Step 7
Scrape off the membranes and bloody parts of the fillets. Remove all remaining bones in the fillets with the tip of the knife.
Things You'll Need
- Heavy mesh glove
- Disposable glove
- Knife
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