Limited Edition Collector Blades
How to Fillet Branzino (Raw or Cooked)
How do you fillet branzino? For raw fish, scale it, cut behind the head to the spine, then slide the knife along the backbone to the tail and repeat on the other side. For a cooked whole branzino, run a knife along the spine, lift the top fillet off, pull out the skeleton from the tail, and serve the bottom fillet. The Dalstrong Shogun Series 6" Fillet Knife ($139) has a thin AUS-10V blade with an 8–12° edge for clean cuts on this delicate fish.
Raw: step by step
- Scale and gut. See how to scale and gut a fish.
- Cut behind the head down to the spine.
- Run along the back from head to tail, just above the spine.
- Lift the fillet as you cut over the ribs.
- Flip and repeat.
- Remove pin bones with tweezers.
Cooked whole: at the table
- Cut along the spine from head to tail and along the belly.
- Cut behind the head and at the tail.
- Slide a spatula under the top fillet and lift it off.
- Lift the tail and pull the whole skeleton away.
- Check for stray bones, then serve the bottom fillet.
Whole or filleted?
| Whole | Fillets | |
|---|---|---|
| Flavor | Moister, cooked on the bone | Quick and easy |
| Cooking | Roast, grill | Pan-sear skin-side down |
Fish knife basics
| Knife | Use |
|---|---|
| Flexible fillet knife | Following the backbone and ribs on small and medium fish |
| Stiffer fillet or boning knife | Thicker, firmer fish and trimming |
| Chef's knife | Cutting through the head and portioning |
| Fish tweezers | Pulling pin bones |
Keep the fish cold, work on a clean board, and wash hands, board and knife right after. Save the frames (minus gills) for stock. See FDA: Selecting and Serving Fresh and Frozen Seafood Safely.
Our picks
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Flexible Fillet Knife 7", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Flexible blade.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Related: how to fillet a trout.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you fillet branzino?
Scale it, cut behind the head to the spine, then slide the knife along the backbone to the tail on each side. A thin blade like the Dalstrong Shogun Series 6" Fillet Knife ($139) handles this delicate fish.
How do you debone a cooked branzino?
Cut along the spine, lift the top fillet, then pull the skeleton out from the tail.
Do you need to scale branzino?
Yes, if you will eat the skin.
How big is a branzino?
Usually 1 to 2 pounds, one per person.
