Place the cleaned fish flat under the gills . Use the cutter at the spine. Be careful not to break the spine. On the reverse side of the same cut! Then in the tail of the fish under the knife to the spine of the fish as the boundary sliced into two pieces of fish to the gills of the fish below the natural break! If you are not good with knives, we recommend wrapping the head of the fish in a rag and slicing it with a knife! Otherwise the fish is very slippery. Easy to cut the knife hand! In this way! A fish is divided into three parts! Head and tail plus fish bone two pieces of fish meat! You can use a clean vise to pull out the thorns! Or you can use a razor blade to remove the spines! The two pieces of fish will be ready. Fish fillets can be seared. Fish bones and fish head stewed tofu or seasoned soup! Or boiled fish