FILETING FISH

The quality of the filleted fish begins with the handling of the fish when caught.
Keep fish out of the sun and packed in ice.
Refrigerate them as soon as possible.
You will Start "fish cleaning" by Removing scales.
Holding the head in your left hand against the cleaning board
and Scraping at about a 90 deg angle with edge of a knife from the tail to the head.
"many passes will be required".
Skinning can be done by spliting the skin down the back,
and by loosing it from around the back fin.
Use pliers to remove the skin, pulling from head to tail.
To remove the fillet use a very sharp knife to, cut down the back of the fish
from the tail to the head. Then cut down to the backbone.
Angle the knife to cut away the flesh from the backbone, allowing the knife to run over the rib bones.
Lift off the side piece, freeing the fillet at the tail.
Turn the fish over, and cut the fillet from the other side.
If you wish to skin the fish after the filleting(the preferred way),
lay it skin-side down on a cutting board.
Hold the tail end with your fingers,
and cut through the flesh away from it by running the knife forward
while holding the free end of the skin firmly between your fingers.