need to leave a little more meat on the skin side youll be able to remove red line way easier. It makes the red line very thin and if you throw it in ice water for a few minutes it pulls off even easier than regular. I learned by watching chris carey he cleans about 20 daily he is a master

I got that cordless bubba a month ago and used it only once with the same two blades and had the same results. It came with 4 diff size titanium blades. My opinion is the cordless is not as strong as the cord electric ones but it gets the job done like you see in this video. Thanks for sharing. My wife still prefers to use the manual knife to clean the fish lol.

I don’t have a bubba blade yet but do use other brands. I make the same cut behind the gills then cut from there back but only a small amount down past the ribs. Then I raise the front corner up with my thumb and cut to the ribs and back past them. Then raising the fillet enough to make an angled cut through the skin over the ribs until the blade is past them. I push the blade through to the bottom of the fish and cut to the tail. After that I can cut the fillet from the skin and trim the red meat off. My blades last longer and cutting is faster with some practice. On smaller fish I’ll cut the same as you but I cut the ribs off the fillet before I cut it off the skin. Good job for your first electric knife fillet job.

Good points, thanks.

You might get the hang of it, I remember my first time.

Hold the Knife in place and pull the fish through. You are doing more "sawing" than cutting. Will be a lot easier.