How to Fletch a Halibut

  1. Cut around the perimeter above fins.
  2. Cut on lateral line, clearly visible on both sides of fish. Cut down to spine.
  3. Starting from the tail, cut meat from bone with small slices from outside to the spine.
  4. Cut nape from the fish
  5. Trim fat from fletch.
  6. Knife under fletch to remove skin from tail to the nape. (Press the knife down hard on the skin.)
  7. Repeat entire fletching process on other side of fish to produce a total of four fletches per halibut.

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