Notice how I am cutting, following the bone structure along the gill plate and other bones. A good bare handed feel across the surface of this region should be obvious where to cut. Draw a line mentally of the bone structure, and make the cut all the way across. Step 3 shows the cut all the way across.

Following the spine of the fish,
starting from the tail cutting

deep and one cut slice from
tail to our first
cut at the head. The spine
basically follows the lateral
line, which shows it’s self really
well on the white
side as shown in step 10.

Notice the rest of the cut
from step one. A cut along the
tail, slice down
the spine, and our first
cut across the head bone
structure and we’re on our
way to the deep fryer.
Almost…

Now start a slice at an
angle as shown and continue
slicing in single long strokes.
Continue the strokes being patient cutting ¼” – ½” on
each pass. Even if you miss the angle in places don’t stop the stroke of the blade! Finish the cut from head to tail to provide a smooth even cut. Fold the flesh back to expose each cut with some pressure. Let the knife follow the rib bones. Depending on how sharp the knife is determines the angle. You can shave with my knife so the angle is small.