Try making a cut behind the gills and cut the fillet to just before the tail. leave the fillet attached and flip it over on your board skin side down. Holding the fish,slice the skin from the fillet keeping the knife flat and tight against the skin. Repeat on other side. When finished,the head bones and skin along with guts are togather. Saves all that skinning. Rember there are dozens of ways to fillet a fish and they are all correct-just what works best for you.I have found this method to save a lot of time. Handy when you fillet 50 or 60 perch at a time.

Charlie