Filleting a Round Fish

Use a thin, flexible knife. Cut behind the gill plate down to the bone. Turn the blade toward the tail and run it along the backbone with the flat of the knife pressed to the bones, using long strokes. Lift the fillet as you go so you can see where you're cutting. Flip and repeat. Then slide the knife under the rib bones to trim them, and pull pin bones with tweezers, pulling toward the head. Trout, mackerel and sea bass are good practice fish.