Fillets are one of the most common fabrications for fish. These boneless and (usually) skinless fish pieces can be sautéed, grilled, baked, formed into paupiettes, or cut into tranches or goujonettes. Round fish are fabricated into two fillets, one from each side of the fish. One method for use on hard-boned round fish, is called the up and over technique. In this Chef’s Tip we’ll show you a proper method to filet a fish with professional results.