nice mate. im a bit of newbie with fillet but the main thing i keep in mind when filleting is to take it slow and work the blade close to the spine, long thin knife, and super sharp. pretty much push the blade on a good angle with the spine form the tail up to the head and then cut through the rid cage keeping those bones still in the flesh. then use the same technique to get the rib cage out, holding the rib cage then slowly running the knife down the outside of the bones. then pull them out in one go. THEN BEER BATTERED deep fried high heat with a nice salad salad with a glass of nice wine and good environment/ atmosphere / mates and yep life is golden.