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The first thing--a sharp knife! |
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Starting right behind the pectoral fin, cut down to the center bone.
You are not cutting all the way through! Stop when you reach the bone which
is halfway through the fish. |
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When you reach the bone, turn your knife towards the tail so that
you are cutting along the top of the bone. |
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Continue cutting along this path until you reach the tail. |
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...until you reach the tail. |
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You now have one filet! |
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If you want a skinless filet, lay it skin side down, flat on the
table. Starting at the tail, hold your knife flat and cut your filet close
to the skin, continuing until the skin is separated. |
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Make sure you hold on to the skin for eaiser cutting. |
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You now have a skinless filet! |
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A spanish has a row of tiny bones(lateral line) along the center
of the filet. If your prefer, you can cut this out by cutting on both sides
of the bone. Also, cut away the belly section as shown in picture. |
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Cutting the other side. |
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You now have a skinless, boneless filet. |
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Turn the fish over and do the same. |
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As you can see, it is exactly the same procedure! |