Thanks for the recipe. I had this for dinner tonight and it was great having fish cooked in a different fashion for a change. With a freezer full baking it almost turns it into chicken, but even after being frozen for 8 months this was still a treat. Tommorow I might try some hali!!!!!
Hopefully a few buddies will see your demonstration and stop trying to do the "heroic-all-in-one-intact-fillet-per-side" method. I never have done the lateral full length cut, but for sure I always use multiple verticle incisions. For an extra treat while filleting masssive quantities of kings, take the collar cuts of a few fish and throw them on the BBQ. Not much meat but this area contains loads of oils and fats.
Can't argue with you when you see the near transparent skeleton.
P.S. Nice article this month. Looks like I'll be up there in July and I hope to take advantage of this. Now if only Bob would start something like that and get it subsidized I could afford to fill up my wall. Wow it seems like every river I fish I somehow run into Richard Cranium.