- Cut around the perimeter above fins.
- Cut on lateral line, clearly visible on both sides of fish. Cut down to spine.
- Starting from the tail, cut meat from bone with small slices from outside to the spine.
- Cut nape from the fish
- Trim fat from fletch.
- Knife under fletch to remove skin from tail to the nape. (Press the knife down hard on the skin.)
- Repeat entire fletching process on other side of fish to produce a total of four fletches per halibut.
