Step 1

Clean fish, wash fish,scale if desired.
Sharpen your best flexible fillet knife.
Layout on cutting board.

Step 2

1st cut
Make a cross cut just behind the
gills down to the back bone
*But not through it*

Step 3

2nd cut
Make 2nd cut along back bone right
through to the belly of the fish
*Leave attached*

Step 4

3rd cut
Make a cross cut just behind the
gills down to the back bone
*But not through it*

Step 5

4th cut
Make 4th cut along back bone from
behind the gills right down to the tail.
Continue cutting through to the belly of the fish
*Leave flesh attached and try to stay above the rib bones*

Step 6

5th cut
Cut the skin connecting the anus to
the belly section freeing your butterfly
fillet section from the rest of the fish.