Adding fish to the diet is a delicious way to get lean protein and healthy antioxidants compared to meat and poultry. Many cultures such as Japanese and Mediterranean insist on fish in their diet for many reasons: most fish are a powerhouse for antioxidants, omega-3s, and lean protein. In addition, fish goes with almost anything. When adding fish to the diet it is important to buy the freshest fish on the market.

The freshest fish comes whole, preferably straight from the lake, ocean or stream, but not all of us are that lucky. If you are of the less fortunate, aim to buy whole fish from the market. The first time you buy a whole fish with the intention of eating it and not hanging it on the wall, it can be frightening to look at the fish while it sits on your cutting board. You wonder -- should I cut it here, or there, praying that you don't butcher the poor thing. Not to worry, filleting a whole fish can be simple if the proper steps are followed!

Tools of the Trade

Here is what you'll need to make the perfect cut:

1. Sharp, flexible serrated knife