Ok you all know I 'm slightly slow..so let me re say what you guys have said to make sure because I'm sold on it..I don't have an electric filleting knife so here goes..and correct me where I 'm wrong..

A. lay fish on it's side..should I scale the fish first ??

I would guess you do...

B. With a SHARP filleting ,,stop right here LOL wouldn't it be easier to get opne of those clamp type cleaning boards to hold the fish??

C, Make a cut and carefully pull skin up and cut underneath ,,like cleaning a deer..until the skin is off..I can fillet the meat real good..I just always thought I'd lose meat when I skin the fish..

Appreciate the feedback.
C7