Filleting a fish requires a few specialty tools. Choose a fillet knife with a stiffer blade for removing the meat from the bones and another knife with a flexible blade to skin the fillet. A cutting board made of a marine-grade polymer like Starboard is easy to clean and provides a solid, slip-resistant surface. Wear a rubber-coated glove to hold the slippery fish. Before starting the job, touch up the edge of the blade with a ceramic sharpener. | Photo: Ric Burnley