Published Aug 25. 2015 - 7 years ago
Updated or edited Dec 20. 2015

Almost there

The filets cut off the fish still have skin and ribs on them. Lay the filet flat on the board, skin down. Come in with the knife flat against the board from the tail and cut gently towards the front to free the meat from the skin. Trim off the ribs and floppy belly meat as thinly as you can.
Thomas Bjerre Larsen