This method is ideal for flat fish, such as flounder and sole. If you are working with a round-bodied fish, such as tuna or salmon, click here. Locate the head, and use your knife to make a shallow cut around it, just behind the gills. Cut the head from the body with a pair of scissors. Use the shallow cuts you made as a guideline. Some fish might even have a stripe going down the center of their body. Use this stripe as a guideline. Keep going over the slit until you reach the bones. When you reach the tail, cut a horizontal slit right across the tail, but do not cut the tail off. Try to get a flexible filleting knife for this. Gently score a line into the flesh to one side of the spine; keep the blade pointed towards the ribs. Once you can peel part of the flesh away, slide the knife down into the fish and begin cutting the fillet away from the ribs. Work your way from the head towards the tail. Try to keep the knife between the flesh and the ribs at all times. Pull the fillet away and set it aside. Rotate the fish, and make another cut down the center, to the other side of the spine. Saw the flesh away from the bones. When you are done, flip the fish over so that you can see its belly. Cut two more fillets, to either side of its spine. You will end up with four fillets. Turn the fillet so the thinnest side is facing you. Position the knife so that it is almost parallel to the cutting board, but at a slight downward angle. Carefully saw the flesh away from the skin. The fins should be left behind when you skin the fish, but if any remain on the fillet, you should cut them off. At this point, you can also discard the rest of the fish's body as well, including the head and spine. Gently massage the meat with your fingers to get rid of any excess blood and guts.
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One-sentence summary -- Lay the fish down on a cutting board. Cut the head off. Make a slit down the center of the fish going from the head towards the tail. Use your knife to pry the fillet away from the bones. Repeat for the other sides of the fish. Flip the fish onto its back and cut two more fillets. Skin the fillets. Trim away any fins. Rinse the fish under cold water.

Make sure that your head is in line with your spine, and that your shoulders, neck, and jaw muscles are relaxed. Maintaining a neutral posture will ensure you are using your body most efficiently, while also preventing any added stress to your body. Square your shoulders and hips in the direction of your sprint, and brace your core muscles. Point your toes forward as well, and avoid turning them outward, as this will interfere with your stride. Keep your eyes looking down on the track approximately 20 meters (65.6ft) in front of you. The power in your legs will serve as the force behind your sprint. Take your first stride by pushing off with your toes and extending your dominant knee until it reaches a locked horizontal position above the hips. The angle between your shin and your foot should be at least 90 degrees, and your thigh should be parallel to the ground. At the peak of your stride, when the knee of your lead leg has reached a horizontal position above your hips, the joints of your supporting leg - in your ankle, knee, and hip - should all be fully extended. Stand on the ball of the foot of your supporting leg with your heel slightly off the ground. Aim to keep your landing foot about 2 to 4 inches (5 to 10cm) in front of the hip to apply force on contact more than this and you will break, too little and you will lose stability. After you land, drive your heel to your buttocks as your other leg drives forward, repeating the motions from the previous step. Alternating these strike-and-land steps will bring you to a stride. Executing these moves while gathering up as much energy as possible from your legs, arms, and core will bring you up to sprinting speed. Avoid striking your heel, or overstriding. Overstriding is inefficient for sprinting and can lead to serious foot or lower-leg injuries. Your wrists should be straight. At the peak of your stride, your hand should approach the height of your nose; when your arm drives backward, your hand should pass your buttocks. Try to extend your fingers in order to increase the lever of your arm. Don't ball your hands into fists or move them as fast as possible this can disrupt your arm swing. All of your arm movement should drive forward from the shoulder joints. Keep your shoulders relaxed, and swing your arms smoothly. The power and frequency of your arm movements will directly impact the speed of your strides. Your arms and legs should be balanced: when your lead leg moves forward, the arm on that same side should move backward. When your arms swing forward, they should stay close to your body, and when they swing backward, they can swing to a more open position. Avoid flailing your arms, as this will throw off your balance and waste energy. The mechanics of sprinting are very detailed, and may feel unnatural at first. Take some time to learn the form while you're still a beginner in order to get faster on the track and avoid stress-related injuries. Use your warm-up as an opportunity to go through proper form at a slower pace. If possible, working with a trainer will help you learn proper form. Especially as a beginner, even one or two sessions will go a long way in helping you internalize the right movements. Try videotaping your sprint sessions and watching them after your workout to analyze your form and look for ways to improve.
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One-sentence summary -- Keep a neutral posture. Point your entire body forward. Drive your leading leg forward. Extend your supporting leg. Land on the mid-foot. Bend your arms at a 65-degree angle. Coordinate your arm and leg movements. Practice your form.

Use scissors or a sharp knife to cut the bottle open around its circumference. Make the cut about half an inch above the halfway point. Make sure that the edge is even and smooth all the way around the bottle. Make the incision a few inches higher up from the corresponding point where you cut the first bottle. The bottles will need to fit into one another, so make sure that the edges are clean. Build a funnel-like ramp for the crawfish to crawl into the bottle. First, unscrew the lid of the smaller bottle top. Fit the lid and "top" of this smaller bottle into the open end of the larger bottle piece. This way, you'll have a wide opening for the crawfish to crawl into the "bottom", but it will be difficult for the creature to find its way back out.
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One-sentence summary -- Cut the first bottle in half. Cut the second bottle. Put the bottles together.

If the bumps under your arm are sore, itch, or bleed, you should talk with your doctor immediately. In some instances these pimple-like bumps can actually be cysts or in severe cases a type of skin cancer. Ask your doctor about the pimples to see if they are something more serious. If your doctor identifies the red-bump as a cyst, they may elect to drain the cyst. It is important that you do not attempt to pop the cyst on your own. This can actually spread bacteria and may lead to infection. Have your doctor or dermatologist drain the cyst using a scalpel or needle. This will not remove the cyst, but can reduce the swelling if the cyst is pus-filled. If you get cysts repeatedly, your doctor may prescribe you a low-dose antibiotic. In some cases your doctor or dermatologist may recommend removing the cyst. This is typically done if the cyst is large and is accompanied by painful symptoms. Cysts can be removed surgically or through laser treatment, depending on the specific case.
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One-sentence summary --
Ask your doctor about the pimples. Have the cyst drained. Get the cyst removed.