Lift up fins.

Cut an angle - not more than half way.

Turn knife and follow back bone.

Follow backbone all the way to the tail.

Put fillet rib side down, push ribs flat with finger tips. Lift back up.

To view rib cut above rib ends with knife flat on table.

Ribs should be out but it takes practice and be careful. Watch your fingers as you come close.

Cut finger slot close to tail for better grip.

With knife flat on table, cut along the skin. Stop at 1/2 inch from end.

Turn blade towards tail with a good 2 inches of skin to stay on.

Rip skin as opposed to cutting. This is much easier.

Skin must be attached for transport or storage. To remove the skin, just pull off.