Then, make an incision through the back of the head to the backbone. Turn the blade so it is running along the backbone. Freeze as for whole fish. S teady the fish by placing your left hand along the fillet in the direction of the tail. Then, glide the blade along the backbone to the tail.
T urn the fish over and repeat the procedure to remove the other fillet.
T o remove the rib bones and cavity lining, make an incision under the bones at the top of the fillet. In a single action move the blade of the knife down in the direction of the bones and gently lift to make a clean cut under the rib bones. Trim further to remove the cavity lining.