Wish the video had contained the bit on the lower half of the fish. It is cut off right after I say "all that is from the top half of the fish". Sounds like there isn't any good meat on the lower half. That part is actually easier to do (but you have to stay away from that nasty belly meat). The technique doesn't work as well for buffs because the intramuscular bones of buffalo are more like feathers than "Y"s. You can get some boneless meat off, but you leave more.