Place the fish on a board, with the backbone facing toward you. Using a sharp, flexible knife, cut down just behind the head until you hit the vertebrae.

Cut along the backbone, towards the tail, making sure the knife is in contact with the vertebrae.

Remove the fish fillet and set aside. Turn the fish over, and repeat the process.

Trim away any excess fat and bones from the fillet.

Use a tweezers to remove the bones.

Dip your fingertips in salt and grip the tail end of the fillet.

To remove the skin, run your knife along the skin, in a back-and-forth cutting motion, and it should part easily from the flesh.

Once you’ve divided and cut the fillets into portions, your fish is now ready to cook.