- 1). Clean and sanitize work area. Always bring a small brush, water and bleach to make this quick work.
- 2). Rinse whole fish thoroughly in water. This is optional, but the process will ensure a more sanitary fillet.
- 3). Place grunt on side, and start cutting from tail. Continue moving knife through fish along the bones, either cutting directly through ribs or above them.
- 4). Slice away at head. If ribs are intact, be careful to remove fillet without rupturing stomach cavity.
- 5). Turn fish over. Repeat process to remove fillet on other side.
- 6). Remove ribs, if needed. Smaller bones can be pulled out with tweezers or forceps.
- 7). Place fillet skin side down. Pushing down on flesh, run knife at 45 degree angle from tail to head until all skin is removed.