Rick,
Once you have the fillet seperated from the fish, lay it skin side down on the filleting table. Begin at the tail end, holding the tip of the fillet in your left hand ( I cut with my right hand). Then slice down through the meat ad stop at the skin. No
w face the knife blade away from you and slice back and forth as you pull the tail end toward you. Pull in a side to side motion as well. I probably could have been a bit clearer, but this way works well for me on blues and stripers. I have never tried
it on bigger fish.
Good luck and good eating,
CHarlie