Ken,
I use the same basic method you use, and same strokes. My fish carcass ends up looking identical to yours. I scale first, and prefer to keep the skin on. I use a JA Haenkels or any thin fillet knife that takes and holds a sharp edge.
My main point is to say how quickly you can fillet a fish. At first, it took me too long. Once I practiced and learned the strokes and BG anatomy, I got it down to well under 30sec per fish.
Having said that, BG are bone friendly. Except for the rib area, the meat just lifts off, bone free. Good fish for kiddies to learn on.
I like to roll BG fillets in cornmeal, and deep fry in bacon fat. :P
