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| 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. |
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| 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. |
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| 7. Cut back toward the head. | 8.The resulting three fillets | |
