Ensure you have a bleeding knife conveniently accessible. Grasp the knife and turn the fish belly up, placing its neck against the edge of the gutting bin. While keeping the gaff in the fish’s skull, slit its throat from gill to gill and let the fish slide into the bin. This method allows you to process 400-500 kilos of fish per hour if the fish weigh between 2 and 4 kilos each. If fish come up in quick succession, gaff them and place them in an intermediate bin for handling later.