Summarize the following:
This should be done before you make cuts to make your work more precise and remove parts of the fish that might get in the way. This can be done at the same time as de-scaling, but must be done before you begin to cut away the fillet. Start your cut at the base of the tail, and use the fish's backbone to guide your cut. Don't cut roughly or saw it away; instead, use a smooth and gentle slicing motion. As you slice the fillet from the fish, lift the flesh to make sure your cut is still moving in a straight line across the backbone. Delicately work with the shape of the rib cage instead of sawing through the bones. You can remove these bones with tweezers at a later time. Turn the fish over so the spine is touching the cutting board, and run your knife once again down the backbone from the tail to the head. Because the fish is lighter and does not have as much to grasp onto as before, the second side can be much trickier than the first. You should have two large fillets at this point. Watch out for the fish slipping off of the cutting board, as it may be more slick after the first fillet is cut away. If you plan on grilling or barbecuing your fish, it is much easier to work with if it is cut into steaks. Measure out slices about 1.5in (3.8cm) thick on each fillet, and cut with your chef knife. Keep the leftover meat for smaller steaks for kids or to use in fish stock. This is especially effective with large fish such a salmon. If you decide to turn your fillet into steaks, do not remove the bones or the skin, as it maintains the structure of the flesh on the grill or barbeque.
Cut away fins along the sides, top, and underside with scissors. Run your fillet knife down the fish's spine from tail to head. Run your fillet knife over the rib cage rather than through it. Repeat the cut for the other side of the fish. Consider cutting each fillet into "steaks" for grilling.