1.) Take fish out of bucket.

2.) Lay on table with head of fish on the opposite side your cutting hand (I cut left handed so fishes head to my right). Stomach of fish facing you. ( Exactly how all the fish are laying in my photo above.

3.) First cut: Directly behind front fin and gill plate. Cut through until hit backbone/spine.

4.) Second cut (continued from first): Follow spine as close as possible (without cutting through) to the tail of the fish.

5.) Flip this flap over (which should contain only skin, meat fillet, and ribcage.

6.) Third cut: From tail, make cut until you reach the skin and fillet the meat from the skin (seperating the meat/ribcage from the skin.

7.) Fourth cut: cut away ribcage from the meat fillet (leaving as much meat as possible away from ribcage).

This should leave a pure meat fillet.