From Gordon Ramsay's MasterClass

Method: Breaking Down a Whole Fish

Do you find the thought of tackling a whole fish intimidating? Gordon gives you a step-by-step tutorial on how to fillet a whole salmon.

Topics include: Portioning • Pin-boning


Do you find the thought of tackling a whole fish intimidating? Gordon gives you a step-by-step tutorial on how to fillet a whole salmon.

Topics include: Portioning • Pin-boning

Gordon Ramsay

Teaches Cooking I

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Transform your cooking

This is Gordon Ramsay like you've never experienced. The seven-star Michelin chef takes you into his home kitchen to learn everything from kitchen setup and buying the freshest ingredients to constructing unforgettable dishes. In this MasterClass, you're not just learning recipes, you're learning how to take your cooking to the next level.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Basic techniques. Information about basic ingredients. This class has made me excited to get into the kitchen and try new things based on taste--currently, I am a slave to recipes

This class has taught me a variety of useful techniques and given me insight into a timeless culinary expertise. I wouldn't describe this as a class, but an experience that brings to light a whole new world waiting for you to leap into.

It’s given me confidence and helped provide a chefs insights to help me think about my approach to cooking. I can now braise meats with flare and make my own pasta - its elevated the fun in my kitchen

Gordon's class has shown me how to incorporate the addition of flavor to my meals with the proper ingredients and fresh herbs, the art of using appropriate utensils and cooking equipment. Thanks for showing me how to polish my ability to cook flavorful meals for my family and friends and to serve a classic dish with confidence.


Matej Š.

Does anybody else have problems with stream speed? I have poor video quality, and that is bad since I pay for dame class!!

Denise K.

I know it's harder than he makes it look, but wow! A real system to do this.

Tessa J.

Fresh Water Salmon: here I come. Next summer I will attempt to do this with some grace.

Mandy M.

Oops, the magic of editing... Mixing 2 different takes using 2 different knives. I have the same Miyabi, it's very hard steel and not at all flexible like the Henckel also being used in some of the shots. I wonder which Gordon actually prefers for filleting. I would think the more flexible blade would be a better option, but I've never filleted a fish before. Anyone have an opinion on which is better to use? Edit* Okay, so I jumped the gun a bit. Towards the end, he says that it's best to use a flexible knife, so the Miyabi that he initially used wouldn't be ideal at all. Trust me, it's rigid AF. It's a chef's knife, similar to a santoku, which is pretty inflexible and meant as a general purpose knife for chopping meat, veg etc. It's possible he used it because of the sheer size of the fish, though, doesn't explain why he used a more flexible Henckel in the other take... If you're going the Japanese steel route for filleting, I think a honesuki or garasuki knife is more suited, although, still not as flexible as a western style knife. If you're looking at Miyabi knives in particular, there's 1 true honesuki knife in the Miyabi Fusion Morimoto range. Otherwise, the other Miyabi ranges like the Evolution, Birchwood etc. have "prep" knives that look like they could be similar to garasuki knives. (Also, I love my Miyabis, so not downplaying them at all! Just putting some info out there for anyone who's interested)

Mike X.

I have been seeing this class several times, with questions and suspicous of his method compared to other cook vedio online, until after I did fillet a fish myself then I understand the deliberate act of the opertation. True master.

A fellow student

What I love about this MasterClass it gave me an idea towards my culinary courses for college, and damn it I’m happy that I made this awesome purchase :)

Hana O.

My first time cutting a fish. I used a couple of smaller fish, a sea bream and a type of small European sea bass.

Amber D.

It never occurred to me to scale the salmon. I will have to give it a try. I don't get fish from a fishmonger or a store so I have to gut it myself.

Shawn D.

He mentions initially trying mackerel, safe to assume the method is exactly the same, but a lot cheaper? It will be difficult justifying spending a ton on an experiment!

A fellow student

will definitely try on a smaller fish..His instruction was spot on..and I learned a lot about portions and about cutting appropriately..I will not be intimidated!