bob-
the most important thing in filleting a fish is the knife that you use. it is imperative that you use a nice sharp filltet knife with a little bit of bend to it...as far as cutting into the fish is concerned, there are a couple of different methods that
people will suggest, i myself use the method that i was taught at a very young age. although it is a skill that you will get better at over time, my main suggestion to you would be to go very slow and be careful, that knife can cut right through your fin
gers like butter.(believe me) start at the tail of the fish and make a straight upwards cut, util you feel bone. then do the same at the head, just behind the pectoral fin. after that, the next cut is the most important...now you must make a cut along
the top of the fish running between your 2 original cuts...try and cut right along the edge of the spine. now it is just a game of feel...simply run the blade along the spine until the entire fillet is removed(unless the fish is a tuna in which case it h
as another spine running horizontally). you can skin the fish if you chose, by laying it down on its skin side, and running the blade along the skin at about a 20 degree angle, again it is a game of feel.....another reccommendatin that i can make is to k
eep the fish on ice from the moment it is cuaght until the moment it is cut....it will make your job a lot easier.....good luck!
-mike