(Filleting) This is what I have done for years at home on kit counter. Take your whole fish and whack it into serving size pieces (3 to 4"), like you are cutting steaks. Now with the smaller size to work with slip knife in along backbone cutting edge up and slide the knife upwards and cut through on fishies back. Next slide knife back in along backbone and slide cutting edge down along ribs - voila, a nice fillet serving. Repeat on the other side. Very little waste. Does this make sense? I do the entire fish this way and freeze what we can't eat fresh. Working with the smaller chunks permits more 'touch' less hassle. Cutting thru the backbone is a little challenge so I use a meat cleaver and a hammer on the bone. Give it a try.