Nothing like an electric when you have a couple of buckets of bull blue gills to clean. Zip downone side right through the ribs almost through to the tail, flop the fillet over and then put the knife between the skin and meat to remove the skin. Repeat on the other side and then cut and then the belly bones out with a small sharp knife. It takes me about 20 seconds per fish. My el knife is an old green and yellow by Mr. Twister and I have used it for at least 15 years.