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Step 9Filleting- ventral cut
Now that you've got the top half of your fillet done, lift it up and continue working your knife around the tail then back along the ventral (bottom/stomach) side. Hold up the tail section as you go, detaching the fillet from the vertebrae.
When you reach the ribs you'll need to trim carefully to avoid leaving ribs in your fillet. Think carefully: what are you planning to do with this piece of fish? If you're going to cut it into stir-fry nuggets it's OK to be faster and a bit messy in the rib area, while if you're going to use the fillets whole you should be more careful to keep them intact. This is most easily done by working from the backbone down, skimming along the ribs to remove as much flesh as possible.
When you reach the ribs you'll need to trim carefully to avoid leaving ribs in your fillet. Think carefully: what are you planning to do with this piece of fish? If you're going to cut it into stir-fry nuggets it's OK to be faster and a bit messy in the rib area, while if you're going to use the fillets whole you should be more careful to keep them intact. This is most easily done by working from the backbone down, skimming along the ribs to remove as much flesh as possible.
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