Cutting a giant fish safely and efficiently requires the right tools

Cutting a giant fish safely and efficiently requires the right tools, a clean work area, and a methodical approach. Here's a step-by-step guide:
Tools You’ll Need:
Fillet Knife: A long, sharp, flexible knife for precision cuts.
Butcher Knife or Cleaver: For cutting through bones.
Cutting Board: Large enough to accommodate the fish.
Gloves: To ensure a firm grip and safety.
Fish Scaler: If the fish has scales.
Tongs or Pliers: For removing bones or skin.
Preparation:
Clean the Fish:

Wash the fish under cold running water.
Remove scales using a scaler or the back of a knife.
Rinse thoroughly.
Gut the Fish:

Make a shallow cut from the anus to the base of the gills.
Remove the entrails and rinse the cavity thoroughly.
Secure the Fish:

Place it on a sturdy, non-slip surface to avoid accidents.
Cutting Steps:
Remove the Head (Optional):

Use a butcher knife to cut through just behind the gills.
Cut into Steaks or Fillets:

For steaks: Slice across the body, perpendicular to the spine, at your desired thickness.
For fillets:
Make an incision along the backbone from head to tail.
Glide the knife along the ribs, separating the meat from the bones.
Repeat on the other side.
Skin the Fillets (Optional):

Place the fillet skin-side down.
Hold the tail end firmly.
Run the knife between the skin and flesh, angling slightly downward.
Remove Bones:

Use tongs or pliers to remove any pin bones.
Additional Tips:
If the fish is extremely large (e.g., tuna or swordfish), you may need to divide it into sections before filleting.
Work methodically to avoid waste and maximize the yield.
Always sharpen your knives before starting.
Let me know if you’d like specifics for a particular species or additional techniques!