I had a decent selection this morning and with a new camera to try out thought I'd do a quick filleting film of the three suspects. Enjoy:
I'm not rushing, I'm taking my time to make a neat job and get the maximum flesh on my fillet. Make sure that your knife is sharp, cut inside of the fins, down to the bones and along then up around the rib cage. Lastly trim it nice and neat. If any bones are left in these can be pulled out and the fillet is also ready for skinning if desired. Oh, finally, try and avoid filleting your thumb like I did a few times last year.
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