Tips on filleting yellowtail
 

I have a pretty decent fillet knife , but the issue I am having is not removing the 2 sides of fish or skinning . The thing that gives me a little trouble , is removing the bloodline without wasting too much prime fillet . I quarter up the fish after removing the the two main fillets . Any pointers or suggestions . Thanks .

From the master himself. If you ever go to Day at the Docks in San Diego he makes the best fish tacos.
https://www.youtube.com/watch?v=uyVA8JjdQ1g

When you go to split the fillet in half along the blood and bone line set your knife a bit of an angle. So instead of cutting straight down on either side of the bones you'll be cutting slightly back in to the fillet. This removes a triangular section and takes out a bit more red meat with out much waste. Mike

Thanks guys
 

I have seen that video before , but brushing up on it certainly helped. Made short work on these three that fell victim in yesterday's bite .

Dirk the deal maker
 

Stacking them deep , and selling them cheap . :sifone:

I usually just cut horizontally starting at the middle bones and cut down and out.


Here.made a video for ya. Probably not the best angle but it's really simple.

http://youtu.be/Wo_t0eZHKPU

Thanks my man
 

was reluctant on spreading the news .:p . but your intel is better than mine .