Limited Edition Collector Blades
How to Fillet a Red Snapper
How do you fillet a red snapper? Scale the fish, then make a cut behind the head and gill plate down to the backbone. Turn the knife flat and run it along the backbone from head to tail, keeping the blade against the bones, to lift off the fillet. Flip and repeat on the other side, then trim the belly bones and remove the pin bones. Our pick is the Dalstrong Gladiator 6" Curved Fillet Knife ($59), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. The thin, curved blade follows snapper's rib cage closely, so you leave little meat on the frame.
Red snapper is a firm, mild white fish that's often sold whole. Filleting it yourself is cheaper and gives you the frame for stock.
What you need
- A fillet knife such as the Gladiator 6" Curved Fillet Knife
- A fish scaler or the back of a knife
- Kitchen shears ($79) for fins
- Tweezers or pliers for pin bones
- A large board and paper towels
Step by step
1. Scale. Working in a sink or a large bag, scrape from tail to head against the scales. Rinse and pat dry. Snapper has sharp spines on its dorsal fin; trim them with shears first. If the fish isn't gutted, see how to scale and gut a fish.
2. First cut. Lay the fish on its side. Cut behind the gill plate and pectoral fin at an angle down to the backbone, without cutting through it.
3. Along the back. Turn the knife parallel to the board. Starting at the head cut, slice along the backbone toward the tail, using long, smooth strokes and keeping the blade against the bones.
4. Over the ribs. Let the curved blade ride over the rib cage, then cut through the skin at the belly and tail to free the fillet.
5. Second side. Flip the fish and repeat.
6. Trim. Slice away the thin belly bones and any fatty edges.
7. Pin bones. Run a finger along the center of each fillet and pull out pin bones with tweezers, in the direction they point.
Skin on or off?
Snapper skin crisps nicely when pan-seared, so many cooks leave it on. To remove it, lay the fillet skin side down, grip the tail end, and slide the knife between skin and flesh with the blade angled slightly down, wiggling the skin as you go.
Using the frame
The head and frame make excellent fish stock. Remove the gills first, rinse well, and simmer gently with aromatics.
Food safety basics
- Use a separate board for raw meat, or wash the board, knife and your hands thoroughly with hot soapy water before moving on to produce.
- Keep meat refrigerated until you're ready to cut it.
- Cook to the USDA's recommended safe minimum internal temperature and check with a thermometer.
Our top picks
Curved Fillet Knife 6", Gladiator Series, NSF Certified ($59). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Curved and thin for fish.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Trims sharp fins and spines.
FAQ
What's the best knife to fillet a red snapper?
A thin, curved fillet knife. The Dalstrong Gladiator 6" Curved Fillet Knife ($59) follows the rib cage closely with little waste.
Do you need to scale snapper before filleting?
Yes, if you'll cook it skin on. If you're skinning it, scaling is optional.
How do you remove pin bones?
Feel along the center of the fillet and pull them out with tweezers.
Should you leave the skin on snapper?
Many cooks do, because it crisps well when seared.
Can you use the snapper frame?
Yes. Remove the gills and simmer it for stock.
