How to Steak a Round-Bodied Fish

1.		Remove fins from cleaned, scaled fish by running knife point along each side of fin base, then pulling this free. To remove head, make diagonal cut behind the gills and sever backbone with heavy knife or cleaver.
2.		Still using a heavy knife, slice fish into steaks about 2-4cm thick, starting about 11cm from the head end. (Reserve unsteaked head and tail portions for another use.).