Your secrets to Fileting

[RipNLips]

Not much of a secret but I avoid the "skin the meat from the ribs" method whenever possible. Like most people I know I like to hack through the ribs as I cut the fillet to the tail, flip it over and seperate the fillet from the skin, and then cut the ribs from the fillet. It's a very quick method and you don't loose much meat on the sides of the ribs. Using this method you do need to sharpen your knife every so often because you dull the knife by cutting through the ribs.
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