How to Fillet a Cooked round Fish for Eating

Slide a fish knife along the back, between the bone and the top fillet.

Slide the knife under the base of the head all the way down to the bone.

Pull off the bony cartilage from the belly flap near the head.

Slide the knife under the top fillet.

Fold back the fillet.

Slide the knife under any bones that remain attached to the fillet and remove them.

Lift away the spinal bones and head.

Separate the bones that remain attached to the bottom fillet.

Transfer the fillets to warmed plates.