|1. Raise the pectoral fin. Lay knife just behind head and cut through
body cavity to backbone.
2. Hold fish firmly. Turn blade nearly parallel to backbone and with a sawing motion, cut through rib section toward tail.
|3. Stop at base of tail. It is not necessary to cut fillet all the way off.||4. To skin fillet, hold tail firmly with fingertips and work flat of blade forward between flesh and skin in a sawing motion.|
|5. The fillet will now only have rib bones remaining.||6. Remove rib bones by sliding knife along ribcage.||7. Now simply turn fish over and repeat this procedure on the other side of the fish|