Cured Fish Fillets on Toast - Recipe

Position the fish on the cutting board, with the back facing you, and the head to your right (if you're right handed). Using a paring knife or fish knife, insert the tip of the knife under the gill covering and cut straight down on the fish's "neck" until you reach the bone, but do not slice through it. When you reach the spine, hold the head firmly, then turn the knife blade so it's facing toward the tail, and cut parallel to the cutting board, letting the fish spine and bones be your guide. Slice the fish all the way to the tail end, and cut away the fillet from the rest of the body.