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Turn the knife flat and cut the flesh along the backbone to the tail, just touching the rib bones.  Free the fillet at the tail by cutting to the back bone, such as was done when starting. Turn the fish over and fillet the other side in the same manner. Some prefer to start at the tail end instead of the head when filleting large fish.The next procedure is to remove the skin by placing the fillet on a flat surface with the skin down. Holding the tail, lay the fillet knife flat and cut thru the meat flush with the skin, until the entire piece of flesh is free of skin. If necessary, remove any unwanted parts of the fillet such as fat. |
