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9 responses to “How to Butterfly a Fish”

  1. Brady

    Interesting. When I butterfly my trout I start at the top and leave them connected at the belly. Much cleaner and easier to remove the backbone and ribs. Give it a try!

  2. David Smith

    Excellent series of images and how-to description. I’ve found deboning whole fish or game to be a very useful skill to cultivate, as it makes for some very visually impressive impressive dishes that are sure to make your dinner guests exclaim things like, “This looks so awesome! How did you get the bones out?” Perfect conversation fodder. great post…makes me want to go fishing right now!

  3. Jon B

    Another great post Hank… I will be trying this! What do you usually stuff it with and do you just use regular thread to sew the fish back up?

  4. Jeff @ Cheeseburger

    Thanks for the excellent guide Hank

  5. Yong

    This is awesome. I find all the bones in trout to be their biggest detriment but this looks pretty simple and easy to do.

  6. Amy S

    Great technique. I love to do this with trout and stuff with a combo of scallops, bacon and green onions. I think you should make a video of the technique and post it. I learned by watching a chef do this in a restaurant where I worked, but would have had a hard time with a written description. I think that means I’m left or right brained or something, or maybe just half. :-)

  7. Cleve

    Alternate method I use with gilled and gutted fish (salmon and trout) is to remove the spine first. This allows easier access to remove the rib bones, which is typically where most most meat waste occurs.

    I cut along the spine through the rib bones (from head to tail), keeping the knife angled so the point does not pierce the skin of the fishes back. Once you’ve done this on both sides of the spine, you can snip the spine at head and tail and it pops right out. Then, you can lay the fish wide open and remove the ribs-cutting from spine to belly instead of belly to spine. Even on larger fish you can see through the membrane that separates the body cavity from the bones/meat, so you can watch your knife point as you cut to make sure you don’t cut deeply into the filet.

    This maximizes retention of belly meat, and belly meat is the best (highest concentration of fat).

    To remove pin bones, lay the open fish meat side up on an inverted bowl. This caused the meat to pull back from the pin bones, exposing them so that you can pull them out with needle-nose pliers. Take care to pull the bones at the same angle they are protruding to minimize tearing the meat.

    Sorry for the giant comment. LOVE your blog.

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