- Begin by cutting a notch in the top of the head to reveal the spine.
- Push a deboner (available at tackle shops) into the notch and down the spine to free the ribs.
- Insert a fillet knife into the belly at the pectoral fin and slice the mullet laterally through the tail.
- Pull out the spine and guts.
- Run trolling wire through an egg sinker up through both jaws and cinch tightly with a haywire twist.