You can just call me "Hack" Parker from now on.

Well, Doc, I got the opportunity to try out this technique on a couple of Jerries last night.

Unfortunately, I hadn't read all of this thread first, so I brought a stiff fillet knife and not my flexible one. I can see where the flexible one might be nice. I'll have to try it out next time.

In all, I got better on each fish I did. It definately takes more time on the river doing the fish this way, but it saves some processing time at home.

Also, once you get used to the correct cut angle, it does get easier.

I did have some issues near the doral fin, but I suspect a little experience will speed that process up.

Also, I think it would have helped if I would have slit the fish up the middle first.

If you're going to vac-pac up the fish, this a great technique to try. If you're going to cook up the fish that night, I think I'd rather stick with a whole fillet.

DanS took a photo of my handiwork and I can really see why I didn't go to medical school to become surgeon! Maybe he'll read this and post the photo. I tried this on whole, ungutted fish. As I see above, he beat me too it.

In all, I liked this technique and will probably be practicing it a lot, as I vac-pac a lot of fish.

Thanks Doc! It's always cool to learn something new.