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1
Place the knife behind the pectoral and cut, aiming towards the head of the fish.
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2
Next, use the same motion on the other side of the fish, cutting the head off completely.
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3
Putting your fingers into the stomach via the cut hole, carefully remove the guts of the fish.
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4
Starting from where you removed the guts, cut the fish open along the belly of the fish.
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5
Once you've cut open the belly of the fish, remove the remaining guts and blood while rinsing the fish under cold water.
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6
Once you've finished washing the fish, place your knife along the spine of the fish, and separate the fillet from the spine.
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7
Tilt the knife sideways, keeping the knife pressed along the spine as you cut.
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8
Continue this way until you reach all the way to the tail, and remove the fillet.
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9
This is what you should have at this point.
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10
(2-layer fish fillet)
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11
Next, cut off the fillet still attached to the spine by slicing with your knife running along the spine of the fish.
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12
And here we've completed the 3-layer filleting.
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13
Now we need to make it easier to eat.
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14
Place the knife along the stomach bones of the fish, and remove the pelvic fin and stomach bones from the fillet.
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15
(For both fillets.)
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16
And here you have successfully completed a perfect 3-layer filleting of fish.
