*
Make an incision with a sharp
filleting knife from the head
to the tail following the line
of the backbone.
*
The knife should cut
the flesh and skin close
to the bone from the
centre of the fish to
the outside lifting the
fillet to keep a clear
view of the knife blade.
*
With the knife blade parallel
to the work surface or
board remove each fillet
with the knife blade close
to the bone. |
*
Remove the fish head
*
Cut along the backbone
from the head to the
tail to remove the first
fillet.
*
Keep the knife blade close
to the bone when removing
the fillet.
*
Turn the fish over and
cut the second fillet using
the same technique but
cutting this time from
the tail toward the head
of the fish. |
