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| 1.Wipe the yellowtail thoroughly and place on a chopping
board. |
2.Place the knife just above the anal fin and cut along
the bones, using long strokes. |
3.Aim for the thick centre of the spine when you cut. |
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| 4.The centre of the spine is whitish. Cut up to this part. |
5.Next, turn the fish over so that the dorsal side is
toward you. |
6.Place the knife just above the dorsal fin. |
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| 7.Cut, drawing the knife back with long strokes. |
8.Try to leave as little meat as possible on the bones
as you cut. |
9.Cut up to the centre of the spine. |
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| 10.Next, turn the sharp edge of the blade toward the tail
and cut through to the tail fin. |
11.Turn the knife over. |
12.Slide the knife over the spine toward the head. |
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| 13.The resulting two fillets |
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