Originally Posted by JackK (Post 953562)

(first side)

Cut at the shoulder, then cut right down to the backbone, getting it started. I then lay the knife almost parallel to the fish, and using all of the blade, cut all the way down the backbone to the tail.

If looking at the fish from the side, this initial cut doesn't go any lower than the lateral line. Hence, getting it "started".

Then I'll flip the fish and do the same thing, but I'll do a second cut under the backbone, removing the entire filet. The fish is then flipped back over and the first side is finished (and it's a breeze at this point).

I love filleting fish- just hate the cleanup!

Originally Posted by zacs (Post 953558)

best bet is to just do a rough fillet on the boat after catching, then save the rest for later - way in, at dock or at home.