Rinse the fish and pat it dry
Place the fish on a clean cutting board
Use a sharp fillet knife
Cut behind the gills and pectoral fin down to the backbone
Turn the knife and slice along the backbone toward the tail
Keep the blade angled against the bones
Lift the fillet as you cut it free
Flip the fish and repeat on the other side
Remove the skin if desired by sliding the knife between skin and flesh
Trim away any remaining bones or dark flesh
Rinse the fillets and store them properly