Fillet a Dolphin

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Written by Administrator

 

The Dolphin is also known as a Dorado or Mahi Mahi. This schooling fish has an extremely fast growth rate, and is well known for it's ability to run off some line and is arguably of one of the better fish to eat. When Florida anglers catch a dolphin, it is most likely going to be gaffed, and iced down for dinner. Filleting a dolphin is easy, but there is a unique way to clean or fillet one. Most anglers know how to prepare these fish for the table, but we wanted to show a step by step tutorial that will help those out that are just getting started in the offshore fishing scene. Please note that the skin from this fish will easily "peel" right off of the tasty reward beneath it's surface. Please read the tutorial below to see just how to get this fish from your box to the kitchen.

If you are the type that would rather watch a video to learn, you can watch below:

 

 

 

 

 

 

 

STEP 1

 

Unlike most fish, Dolphin have a worthy amount of flesh that can be acquired from near or around the head. Make your first incision far up on the dolphins head and then work back and around the pectoral fin. Once you arrive at the pectoral fin you will end your first incision. Don't cut too deep, this is an area that houses major organs; cutting too deep in this area can rupture organs, and lead to a mess that may make your fillet less desirable. 

 

STEP 2

 

Next you should make an incision down the dolphin's back. Make this incision just like you would with any other fish, and take your time. This incision is important because it captures the most meat. The thickness of your fillet is dependent on this cut. You will want to run your fillet knife down the fishes back until you reach the tail.

 

STEP 3

 

Step three is where you want to be really careful. This incision is made starting just below your first cut in Step 1. Make sure your incision is shallow and begin to run your knife from the front to the back of the fish. This incision should gradually get deeper as you arrive towards the back of the fish. The further back you are, the more meat is available. You can view this incision in the photo below.

 

STEP 4

 

In this photo you can see that that all of your work is coming together. Your superior incision (top) has be run all the way from the anterior (front/head) to the posterior (back/tail). Likewise, your inferior incision (bottom) is also running from anterior to posterior of the fish. These incisions have now given you a good idea of where the meat is on a dolphin. We are now ready to remove the skin from the flesh.