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How To Fillet Bream

How To Fillet Bream

Filleting Instructions

The following video demonstrates the best way to fillet bream for a tasty fish dish. Perfect at home or at a restaurant. Bream is a deep-bodied fish with succulent, sweet flesh, native to Europe. Due to the versatility of Bream, it is a popular choice in the UK. It’s used in a variety of recipes, and is in season all year round. Bream is high in protein and vitamin B6 and B12 - not just a pretty fish.

Bream has many bones, which can be difficult to remove. That’s why this video shows you the correct way to fillet this fish, so that you can enjoy it from the comfort of your own home. We reckon that the best way to enjoy Bream is by grilling, baking or frying it. To compliment the sweet, moist flesh of Bream, we suggest pairing it with herbs and vegetables as well as a light creamy sauce, such as creamy lemon butter sauce. Rather than enjoying your Bream in a traditional recipe why not try something new, like steamed Bream with ginger, citrus and sticky rice.

Dive right into more of our filleting knowledge to learn the best way to prepare Gurnard, Lemon Sole and a range of other fish. Looking for more of our tasty products? Have a look at our range of sustainably sourced fish.

  • Remove head behind the collar on both sides angling the knife to get maximum yield
  • Open the stomach cavity with the tip of your knife and remove the guts
  • Using the backbone as a guide cut from head to tail in one cut about half way into the fish
  • Release the pin bones at the top of the fish to allow your knife to getover the ribs and release the remainder of the tail
  • Stroke the knife over the ribs following the direction of the ribs from head to tail and release the first fillet
  • Second side, again using the backbone as a guide, cut from tail to head about halfway into the fish
  • Release the pin bones at the top of the fish to allow your knife to getover the ribs and release the remainder of the tail
  • Stroke the knife over the ribs as before releasing the second fillet
  • Producing 2 gilt head bream fillets