1. Bleed the fish by cutting along the neck and splitting the heart in two.
2. Gut the fish.
3. Use a flexible and thin knife to cut along the rib bones in the belly starting from the neck.
4. Follow the bones with the knife down toward the tail.
5. Cut toward the back by following the bones with the knife.
6. Cut the bone that lies in the side fin up toward the neck.
7. Cut the bones from the dorsal fins.
8. Use a pair of fish bone tweezers to pull out the bones running through the middle of the fillet.

3-6 are the parts that require skill. 8 is only needed in some fish. Others have bones on the side that just go 1/3 of the way down and you can just cut that part out in a V formation.