- Bleed the fish by cutting along the neck and splitting the heart in two.
- Gut the fish.
- Use a flexible and thin knife to cut along the rib bones in the belly starting from the neck.
- Follow the bones with the knife down toward the tail.
- Cut toward the back by following the bones with the knife.
- Cut the bone that lies in the side fin up toward the neck.
- Cut the bones from the dorsal fins.
- Use a pair of fish bone tweezers to pull out the bones running through the middle of the fillet.
3-6 are the parts that require skill. 8 is only needed in some fish. Others have bones on the side that just go 1/3 of the way down and you can just cut that part out in a V formation.
I use this to help my grandma remotely! The two steps needed were to join her into my Tailscale network and set up SSH with key authentication only.
Now I am able to SSH into her computer and enable VNC (remote control) and connect to the VNC-server over an SSH-tunnel like this.