How Do You Fillet A Tuna Fish?
Americans consume the majority of their tuna from a can, but a fresh tuna fillet is delicious. “Filleting” a fish means removing all bones and skin leaving behind only the cuts of meat that run along the length of the fish. A local fishmonger can fillet your fresh tuna for you. However, you can save the money and the trip to the fish market by doing it yourself. Wash the fish and blot it dry. Place it on a cutting board. Slice the fish from just behind its gills down to the backbone without actually cutting through the backbone. Keeping the knife in place, turn the blade and cut through the ribs toward the tail. Follow along the backbone as a guide. Flip the fish over and repeat on the other side. Insert the knife near the ribs and slice away the rib section of the fillet. Ensure that the fish is skin-side down and place the knife between the skin and the flesh near the tail section. Hold the tail firmly and cut away the skin by running the knife along the length of the fish toward the
