Step 5: Separate the Fillet from the Skin
a. Before you cut anything yet, carefully place your knife at the tail of the fish so that you will be able to make a horizontal cut the fish from the tail to the end of the fillet.
b. Without cutting through the skin of the fish, make a horizontal cut as close to the skin as possible.
**This may take more than one fluid cut depending on your skill level, but when finished you should have the fillet completely separated from the fish, with no bones or skins attached.
CAUTION: Sometimes you might have bits of skin attached. If this occurs, simply cut or peel the bits of skin off.