I like to fillet mine the same except I cut the skin by the tail and fillet all my fish before skinning. Then when I skin them I have a bucket with some water in it to soak and rinse the scales off them. Then I rinse them off in the sink before using or freezing which ever the case maybe. I also sometimes when I fillet only a few fish is to leave the skin attached to the belly area and peel the meat off with my fingers leaving the skin attached to the carcass..