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Start just past the head (along the top) and cut down to the tail, push the knife in until you reach the spine at the same time stay as close to the bones along the top of the fish as you can.
After you have cut to the spine you can kind of peel the meat back as you cut around the spine, than work your way to the bottom, head to tail and you can continue to peel the meat back as you cut and you will actually see how close to the skeleton you are as you go along.
 
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