I do a great job of fileting fish but have not found a good way to get that last bit of that white body cavity lining towards the bottom of the rib cage off the filet without pitting the meat. I was watching a food network show and they showed a Port Chatham employee using a rounded cutting intrument to shave off and make the filet look pretty. Does anyone know what those microplane/shaving knives are or where you can find them. They did an incredible job of doing the final salmon filet cleanup to make the filet look perfect and fast!!! You just drag this microplane over the meat and it quickly and cleanly removed a thin layer of meat. This will revolutionize my fish cleaning for smoking.