How to Fillet a Fish

Use a sharp thin-bladed knife, and starting just behind the head, cut along the backbone toward the tail.

Using a thin spatula, gently lift the top fillet away from the spine and set aside. Starting from the tail, slowly lift up the spine, using the knife as needed to separate it from the bottom fillet. Discard the head, tail, spine, and any aromatics.

Use the knife to scrape away any remaining rib bones from the bottom fillet, or if you want to get really fancy, you can use tweezers.