Using a good quality fillet knife, Dexter stainfree high carbon 8" is my choice, make a diagonal cut behind head. When you feel the backbone cut toward the tail. Do not cut through the skin on tail. Flip fillet and skin away from fish, skin side down. Hold fish, slide knife between flesh and skin. Use your hand to feel for any small bones. Use a small bait knife and cut away any bones you feel. This is an easy and quick way to get a boneless fillet. The above method is good on most species of fish up to about 6 or 8 pounds. On larger flat fish cut down the center along backbone and make two fillet each side. Larger round fish can be steaked after scaling them.