Good thinkin' Andy. For those that do keep fish on the Floatilla III, there should be a "fillet clinic" after the float.

Oh, I didn't say I didn't know how to butter fly fillet or fillet a cleaned fish...I just can't do it very well. Usually, one half of the fish is perfect. I always run in to trouble when turning the fish over and doing the fillet backwards. I don't leave much, if any, meat on the fish or the ribs - I just have nice slash marks in the fillets. The meats all there - just doesn't look like an expert did it. Oh well, the people to whom I give the fillets do don't seem to mind!