NB the fish in the vid has already been scaled. Will soon be posting a series of photos, with explanatory text, describing in detail each stage of the filleting process; the video should just give you an overall idea of how quick and easy it really is. This technique is identical whether you are filleting whiting or gobies or Japanese aji jack mackerel, for deep-frying. It is not suitable for making sashimi; a different technique exists for that.
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