I have fresh fish and my buddy did not show me how to fillet green ling! please help if you can?

No matter if it's a green ling a greenling or a plain old lingcod, this will work fine:

http://www.remington.com/NR/exeres/00001...-F443-4A34-9BC4 -0B8EFD607C2A%7d&NRQUERYTERMINATOR=1&cookie%5Ftest=1

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.

Yeah. What they said.

Worms are generally more of an issue with the bigger greens. Seems like this year I caught much bigger fish than in previous years. Anybody have any ideas as to why? Same place-same technique.

Also, these fish go to mush in a hurry. Make sure to keep them on ice before & after being filetted. Makes a real nice mess o' fish & chips. Beer batter, beer batter, beer batter! Yummy!!!

Camo