Yellowtail - Three Piece Filleting (Sanmai-oroshi)

1.Cut one more fillet. Lay the bony fillet with the spine on the chopping board. Place the knife just above the dorsal fin.	2.Cut, drawing the knife with long strokes toward the tail fin.	3.Cut up to the centre of the spine.
4.Turn the fish around and place the knife just above the anal fin. Cut up to the centre, drawing the knife back with long strokes.	5.Turn the sharp edge of the blade toward the tail and cut through to the tail fin.	6.Turn the knife over.
7. Cut back toward the head.	8.The resulting three fillets