Variant 1 (particularly suitable for fillets to be prepared whole or with skin):
Place the fish fillet on a chopping board with the skin side down. Slide the back of the knife over the protruding bones, thus making them easier to remove. Remove the bones with a fish bone remover or large tweezers.
Variant 2 (particularly suitable for all fillets which are to be diced and finally used in e.g. fish soup and ragout):
Place the fish fillet on a chopping board with the skin side down. Cut with a sharp filleting knife left to right along the visible fish bones.
Tip: To save time and effort a large selection of bone free fish fillets are available at your NORDSEE store.
All fresh fish and depicted products are available at NORDSEE stores
with a fresh fish counter!