1.   If using a whole fish, lift the top fillet off the fish with a spatula or cake server and place on a warm plate.

2.   Repeat for the other half of the top fillet.

3.   Set it aside and replace the two top fillets if desired.

4.   Slide one half of the top fillet to each side to expose the backbone.

5.   Using the blade of a sharp knife, gently scrape away and discard the skin from the top fillet of the fish.

6.   Using two large spoons, gently remove one half of the top fillet in neat pieces and transfer to awarmed dinner plate.

7.   With a spoon or table knife, slice the top fillet lengthwise down the middle, cutting just to the bone.