Trim off any excess spine from <quantity>1</quantity> bluefish fillet

Starting from the wider side of the fillet, cut along both sides of the spine, as closely as possible, to separate the meat from the bone

Trim off any excess spine

Repeat the same process on the other fillet and remove the excess spine

Trim the edges and, starting from the wider side of the fillet, cut as close as possible along one side of the spine to separate the meat from the bone

Repeat it on the other side to finish removing the central spine

Make a cut through the tail of the fillet, without cutting through the skin. Hold the skin, flesh side up, and cut along the entire fillet as close to the skin as possible. Repeat with all parts. The fish fillets are cleaned