How does it work on th cheek meat?!
Big Red I do it the same way but I have learned a little tip that gets a little more meat and only takes a extra 10 seconds. My first step is cutting off the fins on the top of the fish going from the direction of tail to gill. This gets more of the meat on the top of the back , especially on small fish such as gills and perch.
Great series of pics, BigRed.You can call me old-fashioned, but my Rapala blade is fast enough for me.