No pics. When tyou fillet the side off the fish and lay it skin down, you are looking at two fillets - top and bottom separated by the mud vein. The y-bone ends are sticking up near the surface of the meat, appearing like two rows of bone ends. Along the very top and very bottom you can cut out boneless strips, and along either side of the mud vein. You can often get a big piece of boneless from off the tops of the y-bones - with the skin-side down, there's usually a bit of meat on top above the y-bones. Don't go too deep or your cutting the ends of the y-bones. If the fish is big enough, you can go between the y-bones as well. It's not a quick-slice technigue, and you end up with pieces about the size of your pinky, but the eating is incredible. It's like pop-corn fish. Of course, I cheat and marinate it first, but it's still good as is.