o1 Make vertical cut behind head down to, but NOT through, backbone.
o2 Turn knife horizontally and cut backward along top of backbone. You should be able to feel the blade "clicking" along the top of the "Y" bones
o3 There is a row of small bones down the center of this fillet. Remove them with a V-shaped, lenghtwise cut along each side of the center bones.
o4 With the backbone exposed, a series of bones will be observed running parallel to it on either side. Make a cut down and slightly inward along the outer edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for other side.
o5 Cut fillet free from each side of dorsal fin back to tail. There are no "Y" bones here.
o6 Skin each fillet. You now have five bone-free soviac fillets.
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