Duane,
The one I cleaned last night, after I had my initial two fillets with skin still attached, I turned the fillet over so now flesh is side up and of course the lateral line or natural separation is very evident. I slid my knife down that line creating both a superior and inferior length long strip. I find that it is much easier to skin them out that way and easier to cut out the dark red meat along that lateral line that runs deeper into the fillet than theother more diffusesurface red meat. So now I have 4 length long strips. Which do I make those diagonalcuts? The inferioror superior strip? (I'm assuming the superior strip)but do I go the length of the fillet or concentrate more towards the head like say half way backand then forward? Do I angle the cut toward the head or away and what approximate angle? Thanks for your help. Oh and because I'm waiting to make the final cuts, they're sitting in my fridge soaking so I hope you're not going to tell me that I'm better off going from cleaning table to fryer.