Filleting

The art of filleting fish to make fish meat. There are five degrees, and filleting can be used without training.

Use

Filleting can be done in a Kitchen or "in the field", even without formal training. (If you don't have Filleting in your Skills menu, you may need to fillet one fish in a kitchen first.)

When filleting in the field, a higher skill yields more fillets per deben of fish. (Filleting in a kitchen yields as much as if you had the maximum skill.) The filleting yield also depends on the freshness of the fish: you get the most fillets within one hour of the catch. After an hour, the fillet yield decreases over time. It appears that the best yield is 1:1 fillets per deben of fresh fish, achieved in a Kitchen.

Storing fish in a chest or warehouse for longer than 2 hours will yield rotten fish meat instead of fillets.

Filleting often gives Fish Scales and Fish Oil, and rarely gives Fish Roe.

Source and Cost

You may learn the first degree of Filleting at (level 3), (level 7). The levels at which you can learn additional degrees of filleting have not been confirmed.

Level	School	Cost
(level 3)	School of Worship	7 Knife Blade 7 Phagrus Meat 20 Common Basil
(level 7)	School of Worship	3 Fish Roe 70 Carp Meat 25 Salt 77 Glass Jars

Background

Filleting is, like fish, odd to say the least. Not even the great scientists of Egypt can agree on how to handle fish, or what the best way to fillet them is. That is why at some point a few of them insisted that the best way to fillet a fish is by using a hatchet to chop them up in very small bits. Other scientists insisted that mushrooms should be involved when you fillet a fish. Probably for smoking. Of course, you can't fillet a fish when the fish is too cold or too hot compared to the ambient temperature, which is why you need some thermometers. a few to stick in the fish and a few more to see how hot or cold the air around you is. Now because you are pretty much molesting the fish in any way imaginable before you actually start filleting, there is hardly any roe left intact in the fish, which would explain why fish roe is so rare. -Mudkest