There is a line of cartilage down the middle of the first fillet that was cut off from the top of the fish. Next, remove all the skin from your fillets with your knife.There are no Y bones in the tail meat! This will yield two more boneless fillets for a total of five fillets. Next, cut the meat on each side of the tail just below the vent.Repeat on the other side, and you have your third boneless fillet.Cut away the belly fat, and you have your second boneless fillet. Make a cut perpendicular in front of the fish vent.Then using your fingers to gently pull back the fillet while running your knife along the rib cage, free the fillet from all of those bones.
Using the tip of your knife, gently cut down about half of an inch on the outside of the Y bones. With your finger, find the row of Y bones that run parallel on each side of the backbone.Turn your blade up and separate your first boneless filet You may feel your knife bumping the tops of the Y bones. Turn your fillet knife and run your blade down along the backbone towards the tail until you nearly reach the dorsal fin.Cut straight down behind the top of the backbone, making sure not to cut through the backbone.
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