Make a cut with a sharp knife from behind the gills down to the stomach portion of the fish. This cut should go to but not through the backbone.After cutting down to the backbone, turn the knife toward the tail and begin cutting down and alongside the backbone. Several heavy rib cage bones will have to be cut at first. The the meat is cut away from the backbone down to the tail.Continue to make your cut toward the tail. Be careful not to cut this filet completely away from the fish. Leave it attached at the tail.With the filet still attached at the tail, place your knife flat and slightly down and into the meat. With a slight sawing motion, move your knife at this slightly downward angle back toward the tail. This separates the skin from the fish filet.While holding the skin with one hand, continue running your knife in a sawing motion under the meat of the filet. The meat will separate and leave a very nice filet. To cut out the rib cage bones for a boneless filet, first find them with your fingers. They will run from the middle of the filet down and through the stomach portion. Place your knife along the edge of the bone line and cut this portion off the filet.A finished filet will have all the meat. Skinning fish in this manner takes practice to learn not to leave meat on the skin.Start with a gill cut just like side one.Finish the filet the same as side one - be sure to leave the tail connected.Begin the skinning cut the same way we did on side one. Turn the knife flat and slightly down. Use a sawing motion and push the knife toward the tail.With the second filet done, you are left with a rather neat carcass, all things considered, and two very nice clean filets!