Red rock cod hey... Taste delicious, handle with caution. As with killing just cut the throat, snap neck up, bleed then ice. When filleting employ a Japanese style of filleting. Cut behind the pec fins toward the head on both sides, insert knife into butt and cut up to the head, avoid nicking the guts. Pull head down similar to cleaning a leatherjacket. Now fillet the fish starting on one side, cut toward spine either from back and belly. Insert knife a tail end of fillet and cut towards head side severing the ribcage and pin bones. Remove fillet. Repeat with other side. Remove ribcage and cut down either side of the pin bones cutting out the bloodline. Skin if ur going to sashimi or leave the skin on if ur going to fry or bake, just remember to score the skin or it'll curl up into foetal position. I would link my video but I'm in China so when I get back I'll link it.