new to fileting yellow perch

[evanesce]

I just filleted around 50 perch for the first time.  I noticed that below the ribcage is another round of bones, then a little more fleshy meat below that.  When you properly filet these, do you keep or discard the little flesh below the ribcage?  I can't figure out a good way to salvage that meat. 

Suggestions appreciated!

[trapster]

I don't usually bother removing those.  When they are fried you won't notice them.

[cousin eddie]

There are small bones along the lateral line, basically tiny y-bones like in a pike or walleye.  Start cutting around the ribs and just cut through these "y-bones" then finish filleting meat off ribs.  I finish by removing the fillet at the pectoral fin, leaving a strip of belly meat from the pectoral fins down to the anal fin, about a 1/4"-1/2" wide.  Some people "butterfly" them and keep that belly meat and leave both fillets attached.  The tiny y-bones that are left in the fillet will soften up when you fry them, you shouldn't even notice them on all but the largest of the perch.  Might want to check out youtube, there are probably videos on there that will help you out.

[gooseblaster49707]

 http://www.ehow.com/how_4887840_use.electric-fillet-knife.hmtl
.
about the best description and pictures i've found.   after that, practice until you get it right.

[laclabiche walleye hunter]

I don't usually bother removing those.  When they are fried you won't notice them.

X2 i don't take them out either have never noticed them when they are cooked.