Sharpen your fillet knife or your thinnest, most flexible blade. This method works on salmon, snapper, cod, bluefish, or any other similar round fish -- as long as it has been scaled and cleaned already. Tip: Don't toss the head and scraps; they'll make a rich seafood broth for your next bouillabaisse or paella.
Step 1 If the fins have not been removed, cut them off with kitchen shears. Set the fish on a board with the backbone toward you. (If you're right-handed, the head should be on the right side.) Position a fillet knife a little behind the gills, tilt the blade so you're cutting toward the head, and cut straight down to the backbone.