I do it almost like the guy in the video except I don't cut through and separate the filet in front of the tail, instead I flip the filet back over the tail and run my knife in between the skin and the meat so I don't have to hold on the edge of the skin to do so. When I am done the part you don't keep is all one piece and goes directly into a trash bag.
Same here, but on good sized fish, whether crappie, bass or speckled trout, I keep the ribs and fry them too.
Theres more meat there than one would think and I grew up in scarce times.
Sometimes on small bass or speckled trout I scale them and just fillet off the sides and fry with the skin on one side.
