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Filleting a Roundfish
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The technique illustrated here is used when making several of the recipes in Chapter 15.
Score the tail end of the fish on both sides.
Place the knife behind the jawbone at an angle, and cut through to the backbone on both sides of the fish, angling the knife toward the tip of the head to maximize the yield on the fillet.
Using a fillet knife, make a 6-millimeter- (¼-inch)-deep cut, from head to tail, alongside the backbone under the dorsal fin.
Insert the tip of the knife, at a shallow angle, at the head end of the incision.