[.243dude]

Originally Posted by Jet

No, different. It's just straight down turn the blade 90 and out across the spine in one cut.

Essentially (excluding trimming, skinning and pin bone removal), it's 2 cuts, one for each fillet (with a 90 degree direction change mid cut). To do it a bit more cleanly, it's 4 cuts (i.e. slitting the belly after the cut behind the gill plate to the spine), the 4 cut just gives you a better straight line on the bottom of the fillet.

I did a quick search for videos on it, couldn't find any, but there should be something out there.

But bleeding is a good idea, otherwise it's easy to end with blood everywhere.

The only AB fish I'd do different would be Burbot (skin with pliers).

Another tip, if you don't have a filleting table with rubber mat / water supply, then newspaper is king, stack a few sheets, it soaks up the slime and keeps everything contained, and you can peel sheets off with entrails on etc. and dump as you work through the the filleting process.

Scalable, universal, fast and you get a non-mauled result.

X2 on using newspaper. Tryed that trick last weekend and it worked very well for keeping fish fresh till I got home, no slime and the meat was still firm.