Instructions

• Prepare your workspace: place the Large cutting board on a stable surface, set the Fillet board with tail clip on top (if it sits separately), put the Garbage can within reach, put on the Fillet glove for extra grip, and have the Sharp Filet Knife ready.
• Position the fish belly-up on the Fillet board. Identify the small opening near the tail (the vent).
• Gut the fish: with the Sharp Filet Knife, make a shallow cut from the vent toward the head to open the belly cavity. Reach in and remove the entrails; put them in the Garbage can.
• Remove the head or leave it: if you prefer the fish head-off, cut just behind the gill plate and discard the head in the Garbage can. If you want extra grip while filleting, leave the head on.
• Secure the fish for filleting: place the fish on its side on the Fillet board and engage the tail in the tail clip. Keep the Fillet glove on the hand that will hold the fish; hold the fish firmly but not so tight that you damage the flesh.
• First fillet — initial cut: start just behind the gill plate (or where the head was removed). Insert the Sharp Filet Knife with the blade angled slightly toward the backbone and make a long, smooth cut toward the tail, keeping the blade pressed against the bones.
• First fillet — free the fillet: as you approach the ribs and spine, gently lift the forming fillet with your free hand and continue to run the knife along the bones until the fillet separates at the tail. Cut through the connection at the tail to remove the fillet.
• Second fillet: flip the fish onto its other side, re-secure the tail in the tail clip if needed, and repeat steps 6–7 to remove the second fillet.
• Remove remaining bones and trim: run your fingers along each fillet toward the tail to locate any pin bones. Use the knife tip and your gloved hand to pinch and pull the bones out. Then cut off any fins and the tail as desired, leaving the skin on.
• Finish and clean up: place all waste (guts, head if removed, fins) in the Garbage can, secure and store the fillets as you prefer, and clean the Sharp Filet Knife, Fillet board, and Large cutting board.