1. Scaling fish is recommended (but not required when skinning). Remove head and entrails of fish by cutting behind gill fins, use conventional knife. Position fish with tail overlapping the ends of lower plate by 1/2 inch. Close and Lock.
2. Grip Handle firmly and insert knife so one blade is on top of plates and one below the plates. Begin using a smooth sawing motion. Remove knife before opening unit once cutting is complete.
3. Open the Pan Handler® and remove the fillets. Discard the skelton remains.