The fillet knife post got me to wondering. I'm certainly not a novice at filleting, and have used a number of different good knives, some better than others.
My question is..do you prefer to fillet around the ribs, or cut them them off?
I have done both, and even though the "cut the ribs off" method is quicker, I prefer the "around the ribs" method rather than hassel with removing the ribs after the fillet is off.
Depending on "Who is coming for dinner" sometimes dictates whether or not I'll remove the radial bones as well (which I never do for smoking).
What's your preferred method of filleting?