3. Sharp, flat knife

Filleting the Fish

Okay, lay your fish on the cutting board with its back toward you. Using a thin, flexible knife cut through the back part of the head and then turn the knife toward the tail so that it is parallel to the backbone. Hold the fish's head with one hand and run the knife along the backbone to the tail(try to keep the knife as close to the backbone as possible). Pull the fillet away from the body being careful not to damage the fillet itself!

Remove the fillet from the rib cage. Once you have carefully removed the bones from the flesh, turn the fish over and repeat the same process with the other half.

Removing the Skin

The skin can be tricky to get off, but once you have mastered this skill you will be pulling off fish skin like it's your job. With a flat knife make a small incision between the flesh and the skin, just big enough to fit a finger in (like a pocket). Slip your finger in the slit and remove the skin. It's the same process as removing the skin from a turkey. Use the knife to hold down the fish while you are removing the skin.