Larger fish require a half-dozen knife cuts, always working from the dorsal downward. Griffin starts with an angled cut from the head to belly, then he makes “a long cut from the head all the way down the back, just barely breaking the skin.” In the next pass, Griffin says, “I cut along the bones down to the spine, then I work up and over the spine. You have to hold the top half of the fillet up away from the bone to get a good fillet on the bottom of the fish.” Griffin’s fifth cut goes from backbone down to — but not through — the rib cage. As his knife moves toward the tail, the tip comes through the skin from anus to tail. Griffin then uses a heavy serrated knife to cut through the ribs, working from anus up toward the head.