Now we are going to cut each fish into steaks, fishmongers worth their weight in salt will know this as a troncon cut. A troncon cut is a fancy way of saying steak cut or steak fillet cut. First thing, cut off the dorsal fin, the long part of the fin on the back, then cut off the pointy fin on the bottom, the anal fin. Now cut just behind the pectoral fin, the fin on the side, right behind the head, cut straight through at a bit of angle, as shown. Continue to make cuts, about 3/4 inch wide and you should have 5 pieces of 'steaks'. Discard the head and tail. Now remove the innards from the first 2 or pieces, then cut the belly flap straight through. For the 2-3 pieces with the innards, remove the liver from the backbone, for this fish, this is actually easy and it comes out cleanly, discard that. I thought this photo was humorous.