I start with the left side of the fish facing me. Then cut behind the gill cover down to the spine, kind of curling the knife follow the spine keeping the blade against the spine this side of the dorsal fin cutting to the tail.(one side done)flip fish over do the same thing to the other side. Be patient you will get many crossovers till you get the hang of it. I have been doing this for 20 yrs.and I still crossover when filleting. When you have your two fillets put them skin side start at the top of the rib cage roll your knife taking out the rib cage, after that with the skin side still down put your index finger at the tail pressing firmly start a small cut curl your knife run the blade along the skin and remove your fillet. It takes practice, just keep catching fish. Walleye are easier to do, better to practice on. Its harder going through the rib cage, thats how I wear out my blades and knives, but you have a vary professional looking fillet.