HAHA thanks fellas....gotta love it.
The fish is a lot better when filleted, takes all the fishy taste outta the frying pan.
Best to practice on a larger fish first because you'll end up loosing a lot of good meat your first few times slicin her up. I don't like to gut the fish before filleting because it's easier to loose your grip on the fish if it's more flimsy.
My cut-off point is usually a 16in fish...any smaller I just gut and be-head