Good for you! Well the best way I have found is to filet it. Cut behind the gilplate from top to bottom but not cutting past halfway through the fish(depth wize). Run your knife down one side of the back(length wize). At first just till you feel the ribcage. Follow the ribcage back untill you can cut through the bottom of the fish. Continue till you reach just before the tail. Now go back to where you cut behind the gilplate. lift the meat so that you can see the ribcage. run your knife tight to the ribs and carefully cut until you can go through the bottom of the fish. Cut through the fish until you have reached the tail and at that point cut the filet off. Turn the fish over and do the same to the other side. This side is allways alil harder to do. If every thing goes right, there should be nothing but a skelleton left on the fish. You can then freeze the filets as is or cut them into steaks on then freeze. Well good luck, dont plan on a perfect filet the first couple of times. It takes practice just like everthing else..