This document provides instructions for filleting fish. It begins with an overview of what a fish fillet is - the boneless sliced flesh of the fish cut along the backbone. It then outlines the 8 steps to filleting a fish: 1) remove fins, scales and guts, 2) check for scales, 3) slice behind the head, 4) remove the first fillet, 5) flip and remove the second fillet, 6) trim and remove pin bones, 7) clean the fillets, and 8) portion the fillets. Students will then practice filleting fish and be evaluated based on a rubric assessing accuracy, workmanship, tool use, speed, safety, and documentation.

1. FILLETING THE
FISH
Grade 10 – Cookery
Prepared by:
Mrs. Bernadine R. Oray
(TLE Department, MLQHS)

2. TONGUE TWISTER
CHALLENGE
Fresh fish fillet,
Fish Fillet Fried,
Fried Fish Fillet,
Fillet Fish Fresh.

3. What does a fish fillet look like?
bonelesssliced
No scales
flesh

4. What is a fish fillet?
• A fish fillet, from the French word filet /filɛ/
meaning a thread or strip, is the flesh of a
fish which has been cut or sliced away from
the bone by cutting lengthwise along one side
of the fish parallel to the backbone.

5. Fillet vs. Filleting
• Fillet is the cut flesh of the fish
• Filleting is the act of cutting the flesh from
the backbones of the fish with skin on or
without.

6. Watch and Learn

7. PROCEDURE in
FILLETING FISH

8. STEP 1:
REMOVE FINS, SCALES AND
GUTS

9. STEP 2:
CHECK FOR THE SCALES

10. STEP 3:
SLICE BEHIND THE HEAD

11. STEP 4: REMOVE FIRST
FILLET

12. STEP 5: FLIP FISH AND
REMOVE SECOND FILLET

13. STEP 6: TRIM THE FILLETS,
AND REMOVE PIN BONES

14. STEP 7: CLEAN THE FILLETS

15. STEP 8: PORTION FILLETS

17. STEPS IN FILLETING FISH
1. remove fins, scales and guts
2. check for the scales
3. slice behind the head
4. remove first fillet
5. flip fish and remove the second fillet
6. trim the fillets and remove the pin bones
7. clean the fillets
8. portion fillets

18. PRACTICUM #2
Specific Activity: Filleting a Fish
Objectives:
1. Cut a clean and smooth fillet
2. Follow the procedures in Filleting a Fish
3. Observe Safety and Sanitation in performing the
activity.

19. GROUP ACTIVITY
Each group will choose one
representative who will
perform the filleting of a fish
for five minutes. A rubric will
be used for evaluation of the
activity.

20. RUBRIC FOR EVALUATION
CRITERIA 5 4 3 2
Accuracy All steps
have
been
correctly
followed
2 steps
have been
missed
4 steps
have been
missed
No correct
steps have
been
followed
Workman-
ship
flesh of
the fillet
is intact
and
boneless
flesh has
few torn
parts and
boneless
Flesh has
some parts
torn and
few bones
still visible
flesh is
totally torn
and lots of
bones is
still visible

21. Proper
hand-
ling of
tools
All tools
have been
properly
manipu-
lated
One of the
tools is not
correctly
used
2-3 tools
have not
been
properly
used
No tools
have been
used
properly
Speed Finished
right on
time
The activity
exceeds 1
minute to
perform
The activity
exceeds 2
minutes to
perform
The activity
took more
than 10
minutes to
perform

22. Safety
and
Sanita-
tion
No injury
and
accident
happened
during the
activity
Few/
Minor
injury
happened
during the
activity
Some
accidents
or injuries
happened
during the
activity
Failed to
observe
safety and
sanitation
during
activity
Docu-
menta-
tion
practicum
sheet was
completely
accomplish
ed and
submitted
on time
practicum
sheet has
few missing
parts and
submitted
on time
practicum
sheet was
partially
accomplish
ed and
submitted
the day
after
practicum
sheet has
little inputs
and
submitted
2-3 days
after the
activity

23. ASSIGNMENT
• What is shellfish?
• How do we prepare clams, oysters and
mussels?

24. END
THANK YOU FOR
LISTENING AND
COOPERATING! 