De-knuckling Whiting

Our whiting has a bony area near the top of the fillet. We call this part a knuckle and it should be removed before cooking.

Set up

  • Blue Cutting Board
  • Knife
PDF Document

Preparation

Step 1

Take an uncut whiting and place it on the cutting board skin side up.

Near the top of the fillet take your finger to gently identify where the knuckle is. the knuckle may also be identified by a red dot on the skin of the fillet.

Make an upside-down v-shaped cut. Effectively removing the knuckle while leaving as much usable meat left on the fillet.

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