Tight lines and contours on perfectly cut steelhead. I teach my team to always cut tight and right. Each cut is designed (steps and cut progession) so that the fillet is removed from the rack of the fish following it's bone's curvature. The flesh side of the fish should never be flat. Pushing through a fish and following its spin with your flat knife is just lazy. It leaves meat on the bones and your fillet is also more prone to gapping. #Freshisboring #fishbutchery #steelhead #salmon #fillet #filet #fishcutter #fishmonger #fishmongerslife #sushiporn #sushi #sushichef #chef #chefsknife #japaneseknives #sharpknife #sharpknives #salmonsushi #dryagedfish #dryaged #deba #fishmongerslife