Filleting

Lay the fish on its side on a flat surface.

Cut the fish behind its gills and pectoral fin down to, but not through, the backbone. 

Without removing the knife, turn the blade and cut through the ribs toward the tail using the fish's backbone to guide you.

Turn the fish over and repeat the steps.

Insert the knife blade close to the rib bones and slice away the entire rib section of each fillet.

With the skin side down, insert the knife blade about a 1/2-inch from the tail, gripping firmly and put the blade between the skin and the meat at an angle.

Using a little pressure and a sawing motion, cut against, but not through, the skin.

Remove the fillets from the skin.

Wash each fillet in cold water.

Pat dry with a clean cloth or paper towel. The fillets are ready to cook or freeze.