re: Redfish fillet knife

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Technique is important, serrated blade breaks through scales best in my opinion. After initial cut I run knife along the spine separating flesh from spine - I don't saw through a single scale doing this.

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This. I carry 2 knives. 1 serated and 1 filet. I make the cut behind the gills with the serated. Down the back with the filet. I pop the filet knife all the way through near the anal fin. I'll them pick back up the serated and saw through the skin of the stomach area to cut the filet loose. This is the method I use to get the cleanest half shells with the least waste.