The fishing industry has formerly been perceived as particularly dangerous and physically fatiguing work due to the standing posture. Three pieces of wholesale of the fresh fish is one of the important motor skills for the Japanese cuisine, for example, Sushi and Sashimi. The purpose of this study was to investigate for Japanese students to learn the fileting fish work themselves exercise of multiple times. Two female students (age 20.3 ± 0.4 years, body height 153 ± 8.94 cm, body mass 48.57 ± 1.1 kg) were volunteers to participate in this experiment. Surface EMG activity of the brachioradialis muscle and biceps brachii in both left and right arms was recorded while performing fileting fish using pre-gelled two 10-mm Ag–AgCl unipolar electrodes. The raw EMG activity was acquired with a sampling frequency of 500 Hz in Personal Computer. It was found that the working time for fileting fish by the cooking knife were shorter at the left and right upper arms with bimanual coordination. Although the results of motor learning to hold a knife in one hand were confirmed, the fileting fish motor skills of the Japanese cooks were extremely advanced.