This is how I used to fillet my fish. Now I use the electric fillet knife to do most all the work. I do use the Rapala thin bladed fillet knife to remove the rib cage bones after I cut the fillets off with the Rapala Electric Fillet knife.

I like to ice down my fish before I clean them. Iceing the fish down or putting them in a refrigerator over night helps to firm up the flesh and it makes cleaning them easier.

And I do this outside at the fish cleaning station on my Wood deck. I have a draining system that runs from under the fish cleaning station into a big drain running though my back yard. So I just pull out the garden hose and use it to clean the fish fillets before putting them in icy salty water in a bowl. I leave the fillets soaking in the salt water overnight and then rinse off the fillets before drying them on paper towels and putting them in 1 gallon Ziploc freezer bags and sticking them into the freezer. The double lock Ziploc freezer bags will keep them fresh for a few months.




[QUOTE=bwframe;514093]I use a Rapala Superflex 6".
Attachment 5273
Pretty much use the method this guy uses, going around the rib cage and leaving the skin attached at tail to take skin and scales off with last cut.
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