Im like you trial and error...self taught filleter....when working the blade along the rib cage...
-slightly wiggle the blade to help it cut through bones
-when skinning fillets angle blade diagonally down and put some salt to hold down the skin strech the skin and let the knife do the work
-use a cloth yo get a good grip on the fish
-try to watch as many you tube videos etc to get an idea for technique
- different fish species have different techniques
-sharp fillet knife is a must
Id love to teach others to fillet ive butchered many fish...and found it gets easier the more you do
Heres some whitings I filleted 100% bone free
Tight lines!, Shakeel