1. Choose a snakehead fish of about 2 pounds, remove the internal organs and clean it.

2. Prepare a slightly thinner knife and a clean rag. The purpose of the rag is to prevent movement and slipping when cutting.

3. First hold the fish head with your left hand and use a knife to cut down from the neck of the fish to the bone.

4. Then continue to hold the fish head, put the blade against the fish bones, and change the knife to cut across the tail.

5. Hold the knife and slowly move it transversely toward the tail. Do not turn the blade upward, but always stick to the fish bone.

6. When cutting, hold the rag in your left hand, follow the movement of the blade, and press.

7. Hold the knife and cut all the way to the tail of the fish.

8. After cutting one side, use the same method to cut the other side.

9. After both sides are cut, use a knife to slowly slice the real fish fillet crosswise into thin slices. The required black fish fillets are formed.