What Is the Definition of a Fillet

September 4, 2008

Question: I was wondering if it is okay to fillet a tuna into four pieces (two pieces per side), not including bonito because I know they have a size limit, etc. I am talking about the large fillets of albacore, yellowfin and bluefin tunas. By cutting them up into smaller sections they would be easier to manage and transport home. (Kevin S., San Diego)

Answer: The definition of a fillet is the flesh from one side of a fish extending from the head to the tail which has been removed from the body (head, tail and backbone) in a single continuous piece (Fish & Game Code Section 27.65[a]).

According to Lt. Eric Kord of the patrol boat Thresher, keeping the fillets under the legal definition helps game wardens determine how many fish you have. This is especially important since there are tuna limits now for even albacore (see section C.C.R Title 14 section 28.38). For example, if you are coming in with limits of tuna and they are all filleted, game wardens have to get a fillet count to determine how many there are and of what species. If there are a bunch of pieces for one fish, this would be extremely difficult and you would be piecing the fillets together for hours in order to convince the game warden to not give you a ticket. If the amount of fish you have is undeterminable, or if the species of fish is undeterminable, you will get a ticket.

It’s understandable that getting a legal fillet from an extremely large yellowfin tuna might be difficult, but do the best you can to keep the fillets whole or else just keep the fish whole. Use large trash bags to wrap your fillets in and get large coolers for temporary storage and transport home.

Wow, all the tuna I filleted were always two fillets per side, due to the line of rib bones sticking through the flesh at 90 degrees.  Guess if I catch any more I will use a shit knife to sever the rib bones and slice it all in one fillet.