Cleaning Pompano page 3
written by Frosty

Step 5

For right-handers, orient the fish with the head to your right and the back to you as in the pic. Beginning at the nose or snout, use the blade of your knife (not the point) to begin your cut.

Step 6

It goes without saying that your knife should be shaving sharp.
At this point your depth of cut should be roughly the width of the knife blade. Your knife should be angled slightly down as to follow the backbone. This will be your guide. Continue on towards the tail.

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