Willard Is Not Over Yet

[Paddler]

Just finished final trimming my fish from yesterday. I took the fillets off and skinned them at the cleaning station with an electric knife, only my second attempt. Removing the ribs and epipleurals wastes a lot of meat, and I'm not very good at it. I only netted 4# of fillets, and trimmed off about 1.25# of ribs.

Wish I could clean them like this guy:

https://www.youtube.com/watch?v=LL3XGtQfOB8