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I do all me filletting with a 30 year old 10" Kershaw fillet knife, which is much stiffer than the average fillet knife,it is more like a boning knife.. a couple swipes on a ceramic or diamiond steel every 12-14 fish keeps it sharp enough to shave with...
I prefer to fillet around the rib bones.. It saves me the trouble of picking out and cuttiing out the bones latter and it's pretty darn fast...the belly meat is not worth saving IMHO, so a few quick cuts and I'm around it and the rib cage.
I like to keep a towel or piece of burlap under the fish to let it soak the slime.. rinse it off when it gets "clogged" with gurry and scales...
once you go to skinning remove the towel, as the sliding action aids in skinning the fish...
I also like to throw the fillets in a bucket of salt water mixed with ice...as I skin them.. it helps remove any worms and blood/slime for the fish..it also firms up the fillets..
I've got an electric knife.. there is a learning curve.. but i can still use my kershaw and out fillet the electric 3:1....
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