1. Place the cleaned fish flat on the cutting board, and use a knife to cut across the tail to the depth of the fish bone.

2. Place the knife close to the fish bone from the incision toward the head of the fish to the bottom of the gills.

3. Cut the fish across the gills, cut off the meat, and then cut the other side in the same way.

8. Take a piece of fish, with the tail facing toward your left hand, and the fish skin facing down, lay it flat on the cutting board.

9. Press the fish flat with your left hand and slice the knife diagonally to the left. You can't pull and cut it back and forth, it will fall off in one go.

10. You can control the thickness of the fish fillet yourself.