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How To Fillet Bream

How To Fillet Bream

Filleting Instructions

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 get
over 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 get
over 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