Butterfly filleting is another way of filleting a fish to create one big fillet as opposed to two. In this article we’re going to show you how to do this on a sea bass.
The process starts the same as if you’re cutting a normal fillet, beginning with de-scaling the whole fish.
An incision is then made by the head and down the length of the spine as normal.
Here’s where it changes… instead of cutting all the way through the belly so it becomes detached; we leave it attached and make another incision on the other side of the spine to repeat the process on the other side of the fish.
Lastly, the spine can be removed from the gloriously large butterfly fillet, this is best done with scissors.The fish is ready to be stuffed with veggies and herbs then folded back over to seal the fillings before baking. You could also grill this, or if you have a frying pan large enough it can be fried!
We don’t sell sea bass butterfly fillets on the website; but if you are interested please do get in touch and we could potentially do this for you, or try it yourself at home with one of our whole sea bass!