Both the superior/top/dorsal and the inferior/bottom/ventral halves of each filet have bones. The ventral half does not have bones in the ribcage portion unless you cut through the ribs, so you can cut that section off. It is boneless already.

Now take the top/dorsal half of the filet. Lets say you are starting with the left side of the fish.The first time you do this, just to see the angle of the bones and their spacing, we are going to do the first step like you were going to debone the fish filet. Put the side that was closest to the bones down and the side that was closest to the skin up, and the end that was closest to the head to your left. Starting about an inch to an inch and a half behind (posterior to) the flat, foward end of the filet, take your filet knife and, holding it parallel with thecutting board,remove a strip of meat from the outside of the fish that exposes the bones. You'll end up with a strip of boneless meat about as thick as a bluegill filet but 1.5 " wide and almost the length of the filet. You should be able to see the direction of the bones now. That is theangleyou need to make your cuts in.

Starting about halfway down the flat end of the filet, cut a triangle of meat off the top front corner. This triangle will include that christmas tree bone that fishhunter was talking about. Use the angle of the exposed bones. This is not an equilateral triangle. I'm going to say offhand that the top-front corner of the triangle is about 90 degrees, and the bottom front corner of the triangle is about 70 degrees, and the back-top corner is about 20 degrees. Then just keep cutting strips off at about that same angle, cutting between the bones. You want strips that are about a half inch thick, containg maybe four bones each.If youhit bone, do not cut through it. Try to let your knife slide between the bones, rather than cutting the bones. It is important to not cut the y-branch off the bones, either. If you hit one of those, that means you don't have the vertical angle of your knife right. Don't cut through it. Just cut around it, and after the rest of the cut is made, pull the strip off the bone. This will leave a little point of bone sticking out. You can just fry the piece that way or cut the sticking-out bone off and then fry the meat. It doesn't matter. When you get back to the caudal peduncle (the narrow area near the tail fin) the bones are very near the surface of the meat, and the bones are straight pins without the "y" structure. At that point, I just turn the filet over and cut the bones off that section like it was another piece of skin. That yields a boneless piece.

Now repeaton the bottom half of the filet, which has the rib cage section already removed. Treat the caudal peduncle the same as above.