Just curious how you folks process your fish. I fillet mine, but I think I'm doing it the lazy way. I make a curved cut that goes up and behind the gills, high on the head, then behind the bone just aft of the gill plate, all the way to the belly. From that point I cut right along the spine and through the rib bones, which I leave attached to the fillet. Sometimes I leave the pectoral fins on the fillet and sometimes I trim it off with the belly meat. At that point I remove the dark strip where the rib bones attached to the spine (the kidney?) with the edge of my fillet knife. Since I usually barbecue all my fish, I just pull the rib bones off the top of the fillet after it is cooked, and I don't lose any meat.
I have seen folks take lots of time and end up with perfect boneless fillets, and I just can't bring myself to do it. Maybe I'm lazy? It seems to me that a lot of meat stays on the fish if you try to fillet over the top of the rib bones on reds. At least it does when I try it...
How do you do it?