Yellowtail - Two Piece Filleting (Nimai-oroshi)

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.
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.
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.
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.
13.The resulting two fillets