How to Split or Butterfly a Fish

Cut Toward the Tail

Cut toward the tail

Holly A. Heyser

leaving the fin bones in -- this is a good guide and handle -- continue cutting along the backbone toward the tail. A good way to do this is to slice-and-bounce the fillet knife on top of the backbone as you go; this keeps you in touch with the backbone and ensures that you don't lose any meat.

• Gather Your Tools
• Cut out the Bottom Fins
• Cut Toward the Tail
• Remove the Bottom Fins
• Slice Around the Ribs
• Free the Meat from the Backbone
• Snip the Tail End of the Backbone
• Lift Out the Backbone
• Snip the Head End of the Backbone
• A Finished Split Fish