Two fillets are cut from most round fish, one from each side of the backbone. Here, salmon is shown.
- Holding the knife horizontally, slit the skin from head to tail along one side of the backbone.
- Cut down to the backbone just behind the fish head.
- Holding the knife flat and keeping the blade in contact with the bone, cut away the flesh from head to tail in a continuous motion.
- Cut back over the rib cage of the fish to free the flesh from the backbone, and remove the fillet completely.
- Turn the fish over and remove the second fillet in the same way, working from head to tail.