How to Fillet a Red Snapper Fish

Red snapper is a meaty saltwater fish that has a rich flavor. Fillet of red snapper can be prepared in many ways, from dredging and frying to baking, steaming and poaching. Regardless of how you prefer your snapper prepared, filleting it is necessary beforehand.

Things You'll Need

  • Cutting board
  • Butcher knife
  • Sharp scissors
  • Filleting knife
Show More

Instructions

    • 1

      Lay the red snapper across the cutting board. Snip away its fins from near the underbelly area using the sharp scissors. Snip along the spiny ridge along the fish's back to remove the sharp parts as well. This prevents you from cutting and pricking your hands while filleting the fish.

    • 2

      Chop the fish's head off directly behind its gills. This completely removes the head while leaving the meaty area of the body. Follow up by chopping the tail from the other end. This leaves the meatiest part of the fish only.

    • 3

      Place one hand down firmly on the top center of the fish. Place the filleting knife at the center of the meaty area from where the head of the red snapper was removed. Align the blade facing inward, toward the tail of the fish, just above the thick bone core.

    • 4

      Slide the sharp filleting knife inward, steadily and slowly, until the blade escapes the tail-end of the fish. This separates the fish in half fillet style, exposing the bone core that runs throughout the body.

    • 5

      Position the blade of the filleting knife just beneath the bone core on the bottom half of the fillet. Make sure it is pointing inward toward the tail. Repeat Step 4 to fillet the fish a second time. Discard the bone core you just filleted. This leaves two whole boneless fillets of red snapper.