Anybody have any tips on filleting these tasty fish. I'm pretty good at filleting fish, but flatfish always give me trouble!

I useally quarter them. I cut down the laterall line to the bone then work my knife out to the fins you will b get four fillets. I skin them after wards and use a sharp knife!

A sharp knife is the key with all fish, but for flatties even fatty flatties, it's the most important thing.
I start on the belly side and poke a hole up by the head, then I follow the bones as a guide to the center with short strokes/slices all the way down to the tail, at this point I'm usaully 1/2 way across at the center line of the fish, Now I Start from the middle to the out side of the belly's second half still using the bones as a guide I try not to cut the fillet until I need to skin it.
I flip the fish over and do the same thing on the eye's side.
Save strip of belly meat for your fluke jig, they love it, and it'll last all day. Good luck and good eatin.

as the others have said a sharp knife is key, but equally important is that the knike be etremely flexible this allows you to follow the the flat shape.

Have a good mate that owns a sharp knife.
Wash boat a rods while they are at the cleaning station.:D