Essential Chef Skills
Filleting fish is a foundational skill that improves efficiency, safety, and quality in the galley. By removing the bones and preparing clean, even fillets, cooks can ensure faster cooking times, consistent portioning, and a more pleasant dining experience for the crew. Fillets are also easier to handle, store, and prepare in a variety of dishes compared to whole fish, making them a preferred choice in most professional kitchens.
Knife safety is critical during filleting. Always work with a sharp, well-maintained knife, keep your fingers away from the blade’s path, and use slow, controlled movements. A stable cutting board and proper grip prevent slipping and reduce the risk of injury. Precision and caution are far more important than speed.
Nothing should go to waste: fish heads, bones, and trimmings are valuable ingredients for making high-quality fish stock. These parts contain collagen and deep flavor that enrich soups, sauces, and stews, turning what might otherwise be discarded into an essential culinary resource.
This guide will help you practice safe technique, reduce waste, and elevate the quality of your seafood dishes onboard.
Enjoy,
Chef Patrick
