The filets cut off the fish still have skin and ribs on them. Lay the filet flat on the board, skin down. Come in with the knife flat against the board from the tail and cut gently towards the front to free the meat from the skin. Trim off the ribs and floppy belly meat as thinly as you can.
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The Global FlyFisher has been online since the mid-90's and has been free to access for everybody since day one – and will stay free for as long as I run it.
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See more details about what you can do to help in this blog post.