I think that I've tried about every method mentioned to filet fish. No matter which method I use there is always some meat left around the collar, cheeks on the bigger fish, etc. I trim all the little scraps as they make very good sandwiches, chowders, and stir frys. A group of us fish Nit Nat bar in BC every year and everyone (except me) is responsable for cooking one dinner. I keep the chowder pot full with the salmon trimmings.