My trick is to make your first cut on the port side of the fish (belly facing your belly) Make your first slice and then immediately make a decisive slice towards the anus, opening the belly of the fish. Then you can quickly move the air bladder and stomach out of the way. From there you can make a clean, silver skin-free initial filet cut.
My other trick is to use an electric knife to take the skin off the filet. Easier and cleaner than with your straight blade. Save them all for the end.
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