How to fillet round fish

1. After gutting the fish, make a cut just behind the gills and remove the head. Wash out the body cavity.

2. Cut lengthways along the back through to the backbone.

3. Lay the fish down and slice through it from head to tail, keeping the blade as close as possible to the backbone and following the rib bones carefully through to the belly.

4. Cut through the fillet to where it meets the tail and lift it away. Turn the fish over and repeat.

To pinbone the fillets, lay the fish fillet on a board skin-side down. Run your fingertips along the thickest part of the fillet to locate the small pin bones. Pull all the bones out with fish tweezers or a small pair of pin-nose pliers.