make cut behind head until you strike the backbone then turn the knife and work from head to tail. Before you cut the fillet off from the small part of the tail flip the fillet meat side up and run the knife between the meat and skin from the tail end to the end that was close to the head. There is a small two to four inch long area of bones near one end of the fillet and you can just make a cut on bot sides of it and cut it out making the fillet completely boneless. WATCH FOR WORMS. You will see them in either side of the fillet.