Make second cut the length of the fish cutting through the ribs.
Keep knife above the backbone (Dorsal Fin) and do not cut the last little bit at the tail since you want the skin to stay attached.
Fold slab over and then cut the meat from the skin.
Right-Click on movie then click on "Play" to see again.

Go to step 3

Note: It may take up to 10 minutes to download above movie with a slow Internet connection.

If it doesn't play automatically, click here to download to your computer.
Some may have to "Right-Click" above to save.
A pop-up window will appear asking you to "Save this file to disk" or
"Open from current location", choose Open or Save and Click OK.

If saved to your computer, right-clicking on top of playing video
gives more options like Play/Stop, Full Screen, Options-Repeat only once.

Click on Stop Icon at top of page or press Escape to halt video.

Got a question or comment on cleaning fish this way?
E-mail me here

Created by Mike Giamportone on January 12, 2003