Pond Boss Forums INTRO Questions & Observations question about cleaning and eating bluegills

I use an electric Rapala fish fileting knife I bought at BPS or Cabelas. It really doesn't take long and once you get used to it you seldom cut through the backbone. I place the knife vertically right behind the gill flap and cut down to the back bone. Then I turn the knife horizontally and cut through the ribs down the back bone to close to the tail without cutting it completely off. Then I flip the filet over and continue the cut with the blade between the skin and meat. This separates the skinless filet from the fish. I turn the fish over and repeat on the other side. Next I take a non electric knife and trim out the ribs. The only difference between doing it with smaller fish and larger ones is that on the large fish I do not cut through the ribs, but cut around them.