This method will give you four small fillets.

- Place the fish on a board with the head away from you. Using a sharp flexible knife, gut the fish and remove the head, then cut down the backbone from the head to the tail of the fish.

- To remove one fillet, hold your knife at a slight angle and insert along the backbone. Then work the flesh away from the bones towards one edge of the fish, using long strokes of the knife. Keep the knife flat against the bones and pull the flesh back with your other hand as you work.

- Turn the fish around with the head end facing you and remove the second fillet in the same way.

- Turn the fish over and remove the other two fillets using the same technique.