Remove the scales of <quantity>1</quantity> bluefish by running a knife blade against the grain from the tail towards the head. Use a paper towel to pat it dry and clean the excess scales along the process

Repeat the process on the other side, making sure the fish is dry and scale-free. Place it on a another recipient and clean the board

Make a cut on the belly, from the middle of the body to the base of the head. Detach and remove the guts

Wash the fish under running water

Dry the skin and the inside of the fish belly cavity with a paper towel

Run the knife along the spine, above the fin. Start from the end of the head and go to the tip of the tail to create a opening

Run the knife from the tail to the belly cavity. Detach the bottom side of the fillet

Run the knife through the cavity created on top of the fish's backbone until the central part of the fillet is detached from the spine

Detach the base of the fillet by hitting the tail with a cleaver. Make sure the fish is dry so it doesn't slip from the board

Flip the fish on the board. Run the knife from the tail towards the head through the back of the fish to start removing the second fillet

Cut from the belly towards the tail until the middle of the fillet is detached

Detach the tail tip

Cut around the head, separating the fillet from the gill

Repeat on the other side

Finish removing the fillet, cutting any remaining attached part

Lift the spine and cut the remaining attached parts to remove the second fillet

Wash the spine and head under running water to remove any impurities

The fish is clean. Save the spine for fish stocks and use the fillets as you prefer.