1
Make vertical cut behind head down to, but NOT through, backbone.

Turn knife horizontally and cut backward along top of backbone. You should be able to feel the blade "clicking" along the top of the "Y" bones.

3
With the backbone exposed, a series of bones will be observed running
parallel to it on either side. Make a cut down and slightly inward along
the outer edge of these bones . Work down and over the ribs and remove
the flank fillet. Repeat for other side.

4
Cut fillet free from each side of dorsal fin back to tail. There are no "Y" bones here.

5
Skin each fillet. You now have five bone-free fillets.

Method and narrative - Jerry Perkins -, Fish Management Technician
Barron - WI DNR