How to cut up a fish.
First you take you the guts (don't ask me how, all i know is that you cut open the belly and take them out). Then you cut off the head, just at the base.
Next you cut off one side of the fish (called a fillet) as close to the ribs as possible, coming to the skin at the tail, but leaving the tail attached.You then do the same on the other side (note: it helps to have another person hold the fish still while someone else cuts).
That done, you set the skeleton aside for roasting on the grill.
Next, you cut up the fish into smallish pieces,
which you then wrap it in something that will keep it safe from freezer burn, and then put it into the freezer to be eaten later.
Edited on December 31, 2010, pictures added.
