- The first cut is behind the gills, slice down to the bone (almost halfway) and then without removing the knife from the fish, turn the knife and slice along the backbone to the tail. Remove the section you have just created.
- Turn the fish over and repeat step one, remove this section too. Note, buy removing both sides in this manner you have sectioned the fish without disturbing it's entrails.
- To remove the ribs from the sections you've just created, insert the blade of the knife close to the ribs and slice out the bony area.
- Remove the skin from each fillet by inserting the knife between the flesh and the skin, 1/2" / 12mm from the tail. With the meat portion facing upwards, cut the flesh away from the skin.