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If you have a fish fillet What you'll need: A sharp fillet knife or boning knife Tweezers or fish-bone pliers (optional but helpful) Steps: Locate the pin bones. Run your fingertips lightly along the center of the fillet. You'll feel a row of small, stiff bones. Remove the pin bones. Grip each bone with tweezers or fish pliers. Pull in the same direction the bone is pointing to avoid tearing the flesh. Check for remaining bones. Run your fingers over the fillet again. Remove any bones you missed. If you have a whole fish Scale and gut the fish (if not already done). Make the first cut behind the gills down to the backbone. Cut along the backbone from head to tail, keeping the knife flat against the bones. Lift off the first fillet. Flip the fish and repeat on the other side. Remove the rib bones. On each fillet, slide the knife under the rib cage and carefully cut it away in a single section. Remove pin bones as described above. Tips A very sharp knife makes the job much easier and reduces waste. Chilling the fish before deboning firms the flesh and improves control. Different species have different bone structures; fish such as salmon and trout often have noticeable pin bones, while others may have very few.