2. Place fillet on newspaper to keep it from slipping-with inside of fillet up.

3. Look for row of white "dots" which are the ends of the "Y" bones. (See Figure 1.)
    These can be felt by running a finger over the fillet.

4. Using a sharp, short, flexible fillet knife, make cut along top of white "dots" as shown in
    Figure 2 and Figure 3. Note that "Y" bone curves slightly, so try to follow curvature of "Y"
    bone. Cut entirely through the fillet.

5. Make second cut along bottom side of white dots as shown in Figures 2 and 3 (above)
    again following bone curvature as much as possible.

6. Make above two cuts toward the tail end of the fillet to the point where the "Y" bones
    stop. This is about to the vent of the fish.

7. Cut "Y" bone strip of flesh off the throw away.

8. Cook and eat the deboned fillet. It's finger-lickin' good.

Method and narrative - Robert J. Becker, Assistant District Director, Spooner
WI DNR