Cleaning Sheephead page 3
written by Frosty

Slip the blade of the knife right into this seam about an inch or so. Put your other hand on top of the fish to hold it flat, then keeping the knife blade flat and level, cut on up to the head of the fish where you should connect with the last cut you made on the fish. It is very important these two cuts connect.

Make sure the cuts connect. As you get close to the head, the seam runs out, but keep your momentum going and the knife will slip right on thorough. A scale or two will fly, but that is normal. Your knife is sharp right?

Now, lift the skin up and you will get a peek at the tasty fillets yet to come. Turn the knife blade around and cut down the seam until you get to the tail.

One you get close to the tail, you will run out of seam again, but angle the knife so it is point first, then keep following the backbone on down. Remember, I am slipping the blade into the fish and cutting outwards, from the inside out if you will.

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