Anothe great video
I like a deeper angled cut around the gill plate right up into that nice meat in the forehead.. rather than the straight cut.
Always had issues filleting around the rib cage...
Excellent view and show slow, of filleting over the ribs... think solved my problem.
Always thought was because I use a knife very similar to yours, rather than one of those thin flexible knives... which I dont like.
Another plus.
Pin bones.. we have taken to making the 1st slice the full length of the fillet.. cutting in 1/2. the big bit is nice tidy for frying/ batter etc.. the small ideal for bites, stir frys , curries etc
I also fillet, but dont remove the 1st side...then do the 2nd. With the fillet removed on the 1st side , the fish bends when doing the 2nd and tend to leave more flesh on the frame.
And yes all my knives are mostly Goddards Green River high carbon steel from 60s/ early 70s and later Green rive high carbon SS and a couple Victory... all great knives with beveled edges.
Something that is missing from the video.. sharp knife yes, quailty steel to hold the edge also a must.
I also have a SS stainless glove.. not for safety , but excellent to holding/ gripping the fish, skin etc.
And really need to upgrade your table..
An old SS kitchen bench (ex neighbours kitchen upgrade) ... in the shed with good lighting (espec for night and winter) and hose next to it for rinsing down.