Canyon
On the belly question:
Once the cut has been made across to anal fin and through skin then on the top filet run knife tip up along ribs to skin, stop, then flip fish over skin Skin side down, reach in with fingers and raise fish up to where you can see where you parted filet away from rib, then work knife tip in and gently filet skin off filet. Skin will stay on carcass along with rib bones.proceed and do the same to the remaining side and you are done . Take your time and you will get the system down and adapt it to your skill level. This is easy to do but hard to write it down. Hope this helps
Pat W
