After the fish is in your cooler you have to get it on your plate and needless to say, there's some intense preparation that must take place.
When I returned from a recent fishing expedition with John, the fish was put on the counter. It was bleeding a bit and it looked like preparation of the fish was going to be a messy affair. He took out his long knives and started to sharpen them.
The filleting was about to begin.
I think you'll enjoy the gory details. Most of us back in Redding, California don't ever see, much less fillet fish this size, so get ready to take notes...