You should always use a sharp knife, it not only makes the whole process much quicker and easier but also safer, you are more likely to cut yourself with a blunt knife than one that is sharp, with a blunt knife there is a chance the knife could slip and end up stabbing you or more likely slicing into one of your fingers, be confident when handling knifes but respect them at the same time
Once you have sharpened your knife it is time for the first incision, i do not gut my fish first as i find it helps keep the shape of the fish better,start by gently cutting straight down behind the pectoral fin.
Once you feel the spine of the fish stop, run the knife in long flowing strokes along the spine of the fish, there should be little resistance with these cuts.
Cut right down to the tail following the spine, go back to the start and again using long smooth strokes of the knife run the blade along the bones of the fish, doing this will keep as much meat as possible, lift up the fillet with your other hand to allow you to see were you are cutting
Eventually you will take the whole fillet off you can see the bones of the fish with minimal flesh left on them
Now it is a simple job of flipping the fish on to its other side and taking the other fillet off with the same procedure, one you have both fillets i rinse them under the tap and put them on a plate, cover them in tin foil and put in the fridge overnight to allow the flesh to toughen up for the skinning
After being in the fridge overnight you can skin the fillets if you wish (even if you don't want to skin them it is a good idea as the fish holds itself better for the cooking)
Start with a small gentle cut at the tail of the fillet
Use a 45 degree angle till you come to the skin,then turn the knife flat along the skin, and with a sawing action cut the skin off the flesh, take it easy as it is easy to cut into the skin, again it is much easier with a sharp knife
As you progress along the fillet you can hold on to the skin and pull against the knife
You are soon left with a skinned fillet , ready for cooking
BISH BASH BOSH IVE HAD ENOUGH
