Many people believe that filleting fish requires expensive professional equipment, but a lecturer from Politeknik Negeri Jember (Polije) has demonstrated that a neat and safe fillet can be achieved using an ordinary kitchen knife. According to food processing expert Aulia Brilliantina, the key to successful filleting lies in technique and understanding fish anatomy rather than relying on specialized tools.

Aulia explained that while fillet knives are specifically designed for fish processing, common household kitchen knives can perform the task effectively when used correctly. Understanding the structure of the fish and the direction of its bones is more important than the type of knife being used.

The process begins with properly cleaning the fish. Scales should be removed thoroughly before making cuts around the gill and neck areas. The internal organs are then carefully extracted, and the fish is washed to ensure cleanliness and food safety before the filleting process starts.

Once the fish is cleaned, it should be positioned belly-down on a stable surface. The knife is then placed at an angle behind the head and guided slowly toward the tail. Rather than forcing the blade through the flesh, the knife should follow the natural structure of the fish’s skeleton.

Aulia emphasized that the blade must remain parallel to the bones rather than cutting directly into them. By allowing the knife to “travel” along the backbone, users can separate the meat cleanly while minimizing waste and preserving the shape of the fillet.

Hand sensitivity also plays a crucial role during the process. Fish flesh, especially from marine species, is delicate and can easily tear if excessive pressure is applied. Gentle movements help maintain the texture and appearance of the fillet while reducing the risk of leaving small bones in the meat.

The technique highlights the importance of patience and precision. Even beginners can achieve professional-looking results by practicing careful knife control and paying attention to the fish’s anatomical structure. Sharp knives and steady cutting motions further improve the quality of the fillet.

Through this practical guidance, Polije continues to share valuable food-processing knowledge with the public. The demonstration proves that with proper skills and understanding, households can process fish independently, safely, and efficiently without investing in costly professional equipment.