Filleting

This process works well for both small and large fish, giving you two boneless fillets:

1. Place the whole fish on a flat, firm surface.
   
2. Using a sharp knife, cut along fish's back to behind dorsal fin, then clear through body to tail.
   
3. Holding fish by tail, slice down side of backbone to remove fillet from rib cage.
   
4. Separate skin from meat by working knife between them.
   
5. Repeat process for other side.
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