| Lay the fish on a board
with the head pointing away from you. Cut around the head and down the
centre or lateral line of the fish right through to the backbone. |
 |
| Working on the fillet
nearest to you, insert the point of the knife under the flesh at the head
end. Keeping the knife blade parallel to the bones, slice away the fillet
using long sweeping strokes. Remove the other fillet in the same way but
turn the fish round so that the tail is pointing away from you and cut
from tail to head. |
 |
| Repeat the whole process
on the other side to obtain the remaining two fillets - giving you four
quarter-cut fillets. Sometimes only one fillet is taken from each side and
these are called cross-cut fillets. |
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