Start with a fish
rinse the fish with cold clean water.
scale the fish by using the dull end of a knife.
cut from the anal opening to the gills
open the belly and remove the entrails. don't burst the stomach.
cut off the head.
cut off the tail.
remove the dorsal fin with a long quick tug
slice down to the tail.
filet the side off into 2 pieces away from the spine.