How to Fillet a Fish

For that sense of accomplishment

1. Cut off the head just behind the gills.

2. Hold the fish by the tail. With the knife blade pointing away from you and across the body of the fish, begin to cut toward the head (or at least where the head used to be). Use the backbone to guide your knife.

3. To take the skin off, begin by holding the fillet by the tail, skin side down.

4. Hold the knife crosswise across the fillet and insert the knife between the skin and the flesh. Don't worry if you don't get this perfect at first.

5. While holding the skin, cut in the direction of where the head used to be.

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