Instructions

1. Slice down the center of the fish from the head to the tail using a knife--a table knife is OK. Press gently until you feel the backbone and cut slowly to the tail end.

2. Slide the knife gently underneath one side of the fish along the top of the vertebrae. Lightly lift the fish meat from the bones.

3. Use a spoon to aid you with the other hand and gently work your way down the fish, loosening it from the bones. Slide the fish fillet away from the bones.

4. Perform the same procedure for the other half of the fish. If the fish has been cooked properly, this should be easy.

5. Turn the fish over and repeat Steps 1 through 4 for the other side of the fish. When you’re finished you should have four fillets ready for eating.